I am entering week 5 of going vegan, and it is just now that I am starting to really miss the convenience and ease of making eggs for breakfast. Tofu scrambles are a fine alternative, but I was fresh out of tofu this morning and felt mild depression at the thought of having plain toast or fruit. Christie posted a recipe for Quinoa Pudding a few months ago on her Facebook page and I thought today would be the perfect day to try it out. I had to get creative, though, because I was missing one of the key ingredients. So, here is my variation on Christie’s original quinoa pudding recipe.
1 cup quinoa
2 cups almond milk
6-8 dates, pits removed
Rinse the quinoa well and cook. I won’t get much more specific here since I cook quinoa in a rice cooker… follow the directions on the package. Using a rice cooker also allowed me to do everything else without having to keep an eye on the quinoa.
You may want to soften the dates before you start the next step: I took 7 dates, warmed them in a shallow bowl with some water for about 20 seconds to soften them, and then I removed the pits. Using a food processor or blender, mix together the dates and almond milk until smooth. I only had one 8 oz package of almond milk, so I added a 1/2 cup of water into the mix. The mixture was really sweet as-is, so I didn’t add any sweeteners.
Add the mixture to the cooked quinoa. Stir gently over medium heat until it’s creamy, about 10 minutes.
While it’s heating up, take a handful of crushed walnuts and then added it to the mix if you’d like. I used the bottom of a glass to crush the walnuts I had.
Remove from heat and eat it warm! I wish I had more almond milk so that it would have come out more creamy. My Dad had some and added some regular milk to it (I grew up adding evaporated milk to my oatmeal). Sprinkle cinnamon or add raisins to make it more fun.
P.S. I was never a fan of dates, which may explain why I am still single… oh, wait. Wrong blog. I was never a fan of dates until I started using them in recipes. Now, I sort of love them!
If you’ve got vegan breakfast recipes or ideas that you’d like to share, head on over to the contact page and let us know! Til then, happy cooking. –Melissa
Very creative and looks sweet and filling. Great idea. I’ll have to try it soon! Good luck with your vegan adventure, it can be daunting at first, but with some fun recipes and thinking outside of the box, you can make anything work!
Happy Holidays : )
Thank you, Shelby! Cooking has become really fun and rewarding since I decided to try going vegan. I will definitely be checking out your blog for more ideas 🙂
Thanks for this recipe. 🙂 I’m such a huge fan of quinoa: protein, fiber and comfort food. It has almost as much iron as beef ounce for ounce. OMG… somebody stop me…. by stuffing some quinoa in my mouth!
yum, this looks so good! I love how quinoa is so versatile, it can work with almost anything, even breakfast!