Baked Quinoa Pudding With Persimmon And Pistachios

Name: Baked Quinoa Pudding With Persimmon And Pistachios
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup organic quinoa; 4 extra-large eggs, separated; 1 1/2 cups Thai organic coconut milk +1 cup whole milk; 2-3 medium-size ripe Hachiya persimmons; 1/3 cup organic Maple syrup or honey; 1/4 cup organic cane sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon cardamom; 2 teaspoons freshly grated orange or lemon zest; 1/3 cup dry roasted pistachios, finely chopped

Servings: persons

1
["Rinse and drain quinoa thoroughly in cold water; place quinoa, a large pinch of coarse salt and 2 cups water in a 2 quart saucepan and bring to boil. Reduce to the lowest heat possible, cover and simmer until the grains are very tender and translucent, for 15 to 20 minutes.", "While quinoa is still hot, whisk in milks, maple syrup, cinnamon, cardamom, orange zest and egg yolks. Pour the mixture into a large bowl.", "Make a deep cut in the pointed end of each persimmon. Scoop out pulp into bowl of mini food processor and puree until smooth. You should have about 1 cup of the puree. Stir in into the quinoa mixture until fully incorporated.", "Preheat oven to 325 degrees F. Butter a 13by9by2""glass baking dish and sprinkle bottom and sides with 2/3 of the pistachios.", "Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Gradually add 1/4 sugar, beating until stiff, glossy peaks form. (Do not overbeat.) Whisk one-third of the egg white mixture into the quinoa mixture. Using a rubber spatula, gently fold in remaining egg white mixture.", "Place baking dish in a large pan; pour hot water into the pan to a depth of 11/2"". Bake for about 1 hour, or until puffed like a souffle, lightly browned and set. Serve pudding warm or at room temperature with a dollop of whipped cream and a sprinkle of the remaining pistachios.
2
Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving."]

302

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup organic quinoa, 4 extra-large eggs, separated, 1 1/2 cups Thai organic coconut milk +1 cup whole milk, 2-3 medium-size ripe Hachiya persimmons, and more.

Yes, Baked Quinoa Pudding With Persimmon And Pistachios falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!