YIELD: 6 SERVINGS
Fruits and fall-time spices combine to make one comforting pudding, and the quinoa gives it a dense, creamy, and chewy texture.
Directions
Over medium heat, in a 2-quart saucepan, warm the coconut oil until melted.
Add the pecans, apples, dates, nutmeg, cinnamon, cardamom, and salt.
Continue to cook over medium heat, stirring as to not let the mixture burn.
Cook for 3 to 5 minutes, or until apples soften and pecans become fragrant.
In a small bowl, mix the non-dairy milk with the cornstarch and vanilla extract.
Whisk together until well combined and no lumps are visible.
Add the cooked quinoa to the saucepan.
Stir in the brown sugar and non-dairy milk mixture.
Cook over medium heat for about 2 minutes, or until thickened.
Serve warm or chilled.
Store in an airtight container for up to 1 week in the refrigerator.
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Ingredients
1 tablespoon coconut oil
1 cup chopped pecan pieces
1 apple, chopped into small pieces
½ cup dried dates, chopped
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
¼ teaspoon cardamom
½ teaspoon salt
½ cup cold non dairy milk
2 teaspoons cornstarch
1 teaspoon vanilla extract
2 cups cooked quinoa
1 cup brown sugar
