Serving Size : 8
1 cup quinoa (6 oz) -- picked over
6 cups water
3 large eggs
1 cup lowfat milk
1 teaspoon vanilla
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon fresh bread crumbs
1/4 cup slivered almonds or chopped walnuts -- or a mixture
1/4 cup dried currants or raisins
1 teaspoon sugar
1/8 teaspoon cinnamon
Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
Preheat oven to 350°F.
Whisk together eggs, milk, vanilla, brown sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan.
Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.