Black Quinoa and Mango Pudding
“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…”
Black Quinoa and Mango Pudding
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.
Elya said,
August 21, 2009 at 7:02 pm
Ohhhh that looks sooooo good!!!!!
Ren said,
August 21, 2009 at 7:22 pm
Thanks! Nothing like a mineral and protein-packed dessert :)
Anja said,
August 22, 2009 at 4:25 am
that dessert seems exotic for me. I never heard about quinoa but I’ve already asked google by reading your post. I think I’ll keep my eyes peeled to give your recipe a try. regards.
Ren said,
August 22, 2009 at 12:10 pm
Thank you, Anja!
Kim (Edible/Usable) said,
August 22, 2009 at 6:33 pm
I never thought about using quinoa in the same way you would rice – in a sweet pudding! Great idea. I’m not a huge fan of mangoes – but maybe it would work with peaches?
Great blog – thanks for the recipe.
Ren said,
August 22, 2009 at 7:28 pm
Sure, I’d imagine it would work with almost any fruit (or none at all). With quinoa available in red, white or black varieties, you could probably invent some pretty cool combinations.
Thanks, Kim!
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K-Dub said,
August 27, 2009 at 12:08 am
My family has been experimenting with quinoa puddings for the last year or so, but I’ve never seen black quinoa. We’ve had pretty good results with pumpkin, and coconut is so good but the coconut just doesn’t set as well as dairy. Thanks for this little gem, it’ll be next.
Ren said,
August 27, 2009 at 8:08 am
There are apparently over 100 varieties of quinoa, ranging in color from off-white to pink, brown, red and black. White, red and black are the 3 that are cultivated on a large scale.
Thanks!
Elya said,
August 30, 2009 at 3:44 pm
Ren, do you just add mango at the end when the pudding is ready, or earlier when the milk is simmering?
Ren said,
August 30, 2009 at 4:04 pm
The mango goes in during the last 5 minutes of simmering.
Elya said,
August 30, 2009 at 4:25 pm
Oh duh, now I see it in the directions.. Sorry!
Elya said,
August 30, 2009 at 4:25 pm
SO DELICIOUS! Eating the warm version right now, can only imagine how tasty the cold one will be!
Ren said,
August 30, 2009 at 4:27 pm
Glad you like it!
Be sure to seal tightly before refrigerating so that the pudding doesn’t form a skin.
Dawn Shah said,
September 23, 2009 at 5:55 pm
Protein for dessert. Lovely!
Ren said,
September 23, 2009 at 6:57 pm
Thanks!