Quinoa, not just for dinner anymore:-)
Last night, as I was prepping dinner things I decided that we needed a bit of a treat to cozy up our wet and yucky kinda day, but, since I am me, and sugar laden goodies are not my thing, I reworked a healthy treat for our pick me up, Quinoa Custard was the result. Being that it is almost Christmas, eggnog was a natural choice for me in this creation, but if you prefer to leave it out(gasp, why?!) or choose to make this dairy free, it should work out just fine.
Eggnog Quinoa Custard recipe
3/4 cup quinoa(well rinsed)
2 cups milk
1 1/2 c eggnog(we used the low sugar choice)
1/4 cup honey
1/4 tsp cinnamon
1/4 tsp ground nutmeg
nuts, or fruit of your choice to top
Bring quinoa and 2 cups milk to boil in a saucepan.
Once boiling, reduce to simmer and cook for about 15 minutes or until tender. Stir occasionally. In a separate bowl, whisk together honey, eggs, cinnamon and 1 1/2 cups of eggnog
Reduce heat to low, SLOWLY pour in the egg mixture, stopping often to whisk. Keep pouring until you have incorporated the entire egg mixture, whisk well.
Cook until the mixture thickens, whisking to keep it from burning, and allowing the eggs to thicken, once you have reached a nice custard consistency(5-8 minutes), remove from heat.
I served this warm, with walnuts and coconut,and a sprinkle of cinnamon but you can add anything you choose.
You can make this at night, chill it in small bowls for a yummy breakfast treat, hot or cold, topped with fresh fruit, a great start to the day.
The recipes I found and adapted all had a dairy free option, you just replace the milk with coconut or almond milk, it will come out the same, I did not test this out though, just wanted to let you DF folks know:-)
This recipe was adapted from here.
This recipe was shared over at Allergy Free Wednesday and Veggie mama, go see what other yummy Christmas recipes they have!!
You can also find this recipe over at veggie mamma.