Quinoa Protein Breakfast Pudding
- Number of Servings: 8
Ingredients
1 cup Organic Quinoa2 Organic Eggs2 cups Unsweetened Almond breeze 1/2c organic Fat Free Milk (or use Almond milk)1 scoop protein (I used jay robb Egg white vanilla)1/4 tsp Cardamom1 tsp cinnamon 1 tsp almond extract4 -5 packets Truvia (Zero Cal Stevia)
1. In a large saucepan, bring quinoa and almond milk to a boil; reduce to a simmer and cook, stirring occassionally, until tender, 12 to 14 minutes.
2. Meanwhile, in a medium bowl, whisk together sugar, protien powder, eggs, cardamom, cinnamon and .5cup milk product. Reduce heat to medium-low. Stirring constantly, slowly pour egg mixture into quinoa.
3. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Stir in extract and pour pudding into a 2-quart dish and let cool slightly. Cover and refrigerate until cool. At least 2 hour.
If this is not sweet enough for you add honey/agave necture to taste.
*I made this using 3 cups almond breeze and 1 cup milk and it was way to soupy. I am going to try different amounts of the liquid to see what works best to thicken it up. Please let me know if it thickens for you and if you had to modify it.
Number of Servings: 8
Recipe submitted by SparkPeople user KERIG1973.
2. Meanwhile, in a medium bowl, whisk together sugar, protien powder, eggs, cardamom, cinnamon and .5cup milk product. Reduce heat to medium-low. Stirring constantly, slowly pour egg mixture into quinoa.
3. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Stir in extract and pour pudding into a 2-quart dish and let cool slightly. Cover and refrigerate until cool. At least 2 hour.
If this is not sweet enough for you add honey/agave necture to taste.
*I made this using 3 cups almond breeze and 1 cup milk and it was way to soupy. I am going to try different amounts of the liquid to see what works best to thicken it up. Please let me know if it thickens for you and if you had to modify it.
Number of Servings: 8
Recipe submitted by SparkPeople user KERIG1973.
Nutritional Info Amount Per Serving
- Calories: 133.5
- Total Fat: 3.2 g
- Cholesterol: 18.1 mg
- Sodium: 123.8 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 1.8 g
- Protein: 8.4 g
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