“Quinoa (pronounced ‘keen-wah’) is an ancient whole grain that has been cultivated in the Andes Mountains of South America for more than 5,000 years. Locally referred to as ‘chisaya mama’ or the ‘mother grain’, it kept the Incan armies strong and robust…”
1/2 cup black quinoa
6 oz fresh whole milk
2 oz fresh cream
2 pastured eggs
1/2 ripe mango, diced
1 modest pinch sea salt
1 1/2 teaspoons non-refined sugar or raw honey
1 2-inch section vanilla bean, split and scraped
Rinse quinoa under filtered cold water to remove any debris.
Bring 6 oz fresh whole milk to a low boil.
Add vanilla bean and stir in quinoa and sugar, if using.
Reduce heat to low, cover and simmer until almost all the milk has been absorbed, maybe 20 minutes. Remove from heat.
Whisk 2 eggs into 2 oz of cream, then slowly whisk the liquid into the quinoa.
Add the diced mango and return the quinoa to the burner over low heat and stir continuously until thickened, about 5 minutes.
Quinoa pudding may be served warm or cold, as you prefer.