![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rudurY1lNF4K2ctUXzCcifeiQnjJZOBxX-_SF0Qt7ivyzunfPzX_NpL_RJOUQC1o2Mgzq8G64Li5XYyANldrfkdqgY1ldeN3zy7xBgzgB5DEXn9pk7v65Lih78W1XhpHwff78QlIFFfG/s400/Quinoa1.jpg)
I am living with an invalid at the moment so decided to make some flavorful, slightly spice-y food to heal him (and in the hope that he could actually taste it). Being the health nut that I am I figured we should start with dessert first. The weather and the invalid called for comfort food so I decided to make a version of Indian rice pudding - subbing quinoa in as my grain. I used cardamom and cinnamon to flavor the dessert and topped it off with some caramelized apples.
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To begin combine 2 cups whole milk (or lower percentages if you are feeling strong-willed), 1/3 cup cream, 2/3 cup coconut milk, 1/4 cup brown sugar, 1 tablespoon vanilla extract (or a vanilla bean if you have it - I didn't), 1 teaspoon of cardamom pods, and a pinch of salt in a saucepan.
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Heat on medium heat until it is almost boiling. Reduce heat to medium-low. Add 3/4 cup of quinoa, 1 cup golden raisins, and 1 1/2 teaspoons cinnamon and stir. Simmer for 20-30 minutes, stirring occasionally. Once the pudding has thickened and the quinoa is tender, you are all set and can turn off the heat and set aside to cool.
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While the pudding is cooking (or after, depends if you are a multi-tasker) take peel and dice one large granny smith apple.
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Heat a pan over medium heat and throw in a pat of butter. Toss in the diced apple along with a tablespoonful or two of brown sugar and a pinch of salt.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxtgUljl1k5PXqGLUiEJhOqTZloytS4Z5vJHEsQ-dfO7elQeGR91a5NTr3xckhT_Bdisez07hdpd6GmcJlAiGem-y_QV5q-TEXNBBZrCE2SLJlH7DmWRdI9NeLUZIaXO9gdTe9yKWnma2y/s400/Quinoa7.jpg)
Saute until caramelized (I like mine a little crispy, leave them in longer if you like yours tender). Everything is ready! Throw the pudding into a bowl, spoon some apples on top and sprinkle on a little extra cinnamon and eat up.
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Next up, part two of my nursing-a-cold-cooking-weekend: Mulligatawny Soup!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0BIw6pXIeTKYUPd1k0WXjGIoNGVAbGsu3EjMFhkYUqQWUGzD63Vn4_Bqp6dY-nArAEU22k-B-rfMlLMf4OekKV1kclHkmanVee0qlQ_g0ZpB2vGgnA6f9GebQuwRKnXN0IO_sFeJH2n6/s400/Quinoa10.jpg)
For a gorgeous and somewhat Spring-ier quinoa pudding recipe click
here to take a peek at
Cannelle et Vanille's version.
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