Almond Quinoa Pudding 

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Rich, sweet, high protein and delicious!
Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. The Incas, who held the crop to be sacred,referred to quinoa as chisaya mama or mother of all grains, and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.
The health benefits of eating almonds in moderation promotes lower cholesterol levels, prevents heart disease and can help with weight loss.

2 cups vanilla almond milk
1/3 cup honey
2 eggs, lightly beaten
2 tbsp organic butter
1 tsp vanilla extract
1 tsp cinnamon
½ tsp lemon zest
½ cup raisins
½ cup shredded coconut
2 cups cooked quinoa
sliced almonds for garnish

Combine first seven ingredients in a medium sized bowl.
Place quinoa in a greased baking dish, and cover with coconut and raisins. Pour the liquid mixture over top, and bake at 350 degrees for about 45 minutes, or until set.
Serve hot or cold.
Tools: Mixing bowls, measuring spoons and cups

Notes: How to Cook Quinoa 2 cups water 1 cup quinoa Rinse the grain thoroughly. Bring to a boil, then reduce heat and let the grain simmer until the water is absorbed, about 15 minutes. One cup dry quinoa will make three cups of cooked grain.

Special Diet: Gluten Free, Vegetarian, Low Sodium, Low Fat, High Protein, Low Calorie, High Omega Fats, Diabetic - Low Carb

Category: Desserts

Submitted By: OK In Health

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