Quinoa Pudding

Bahan-bahan

butter, unsalted

1 cup quinoa

3 eggs size large

1 cup milk, partly skimmed, 2%

1 tsp vanilla extract

3/4 cup sugar

1 pinch salt

1/3 cup walnuts

3 tbsp raisins

1/8 tsp ground cinnamon

1/2 cup maple syrup

Arahan

Wash quinoa in a bowl, then drain well.

Bring quinoa and 2 cups of water to a boil in a large saucepan.

Then reduce heat and simmer, uncovered, until grains are translucent, 13-15.

Drain well in a sieve.

Set aside.

Preheat the oven to 175°C/350°F.

Butter a 9-inch (23 cm) square metal baking pan.

In a large bowl, whisk together the eggs, milk, vanilla, sugar (but one tablespoon) and salt until just combined.

Stir in the cooked quinoa, nuts, and raisins.

Pour the mixture into the buttered pan.

In a small bowl, mix together the cinnamon and remaining sugar then sprinkle on top of the pudding.

Bake in middle of oven for about 40 min, or until a knife inserted in the center comes out clean.

Serve warm or at room temperature with optional maple syrup on the side.