Vanilla-Cardamom Quinoa Pudding

Happy National Vanilla Pudding Day! 

I researched (in a non-academic, google-y way) origins of this holiday, but came up blank. I'd switch to rigorous, academic investigative mode, but I fear losing myself in the process for days (weeks?) on end. Who could feel otherwise about the pursuit of pudding? Nonetheless, methinks a certain Gel-Oh manufacturer had a hand in the day's genesis, but it's beside the point. The point is that it's a national holiday dedicated to eating pudding with gusto and glee.  

But don't worry if you don't have the time or desired for vanilla pudding today; you can eat pudding far more often—every day?--if  the pudding is made with wonderful ingredients, like quinoa and almond milk. 

The unique texture of quinoa makes an incredible pudding. Its polka-dotted-ness is particularly appealing, making it akin to tapioca, but it’s more delicate, with the bonus of a nuanced nutty-sesame flavor. The possibilities for variation are vast, but vanilla, along with a touch of cardamom, is always a winner. Enjoy!

 

Vanilla-Cardamom Quinoa Pudding Cups

Makes 6 pudding “cups”

1 cup   quinoa, rinsed 

1/4 cup            natural cane sugar or granulated sugar           

1/4 tsp ground cardamom      

1/8 tsp fine sea salt    

3 cups  almond milk, regular milk or other plain non-dairy milk (such as soy, rice or hemp)

2/3 cup            water  

2 tsp    vanilla extract 

1.         In a medium saucepan, combine quinoa, sugar, cardamom, salt, milk and water. Bring to a gentle boil over medium heat. Reduce heat to medium-low, cover, leaving lid ajar, and simmer, stirring occasionally, for 30 to 35 minutes or until quinoa is very soft and mixture is thickened. Remove from heat and stir in vanilla.

2.         Transfer quinoa mixture to a medium heatproof bowl and let cool to room temperature. Serve at room temperature or cover and refrigerate until cold.

Tunisian Chickpeas, Quinoa and Poached Eggs

 

I had every intention of crafting and posting a blog entry yesterday, but I found myself in full-blown grumpy-pants mode by mid-morning and it stuck for much of the day.

The reason (for the grumpiness and subsequent lack of posting) was two-fold: First, I was wearing a pair of pants (shorts, really) that made me grouchy. I love the look of the shorts, but something about the fit makes me irritable when I (a) inhale, (b) exhale, (c) stand up, or (d) sit down. I think we all own such a pair of pants.

Second, I got caught up thinking (agonizing) about, and responding to, a blog post on the International Association of Culinary Professionals (IACP) website. The post is “Faking It” and the “fakers,” according to the author, Amy Reilly, are food bloggers. Rather than summarize the post, I’ll direct you to the link to read for yourself. It is a fascinating piece, replete with insults, distortions and, to borrow from my friend Leslie, an astonishing lack of self-awareness.

Here it is: Faking It

The IACP blocked comments mid-morning (without explanation; they’ve since added back the unpublished comments) and posted a milquetoast response regarding why they posted the piece in the first place.

Here it is: A Bit of Context to a Controversial Post

I had to escape my computer by late afternoon, so I changed into comfy troll shorts (free at last!), rounded up Nick, a soccer ball and some bug spray and we headed to the park to play and breathe.

I had not given the slightest thought to dinner, so I turned to some of the recipes I’ve been working on for my upcoming Quinoa Book. A quick scour of the pantry and refrigerator and I had my dish: My Tunisian Chickpeas, Quinoa and Poached Eggs. It's easy, delicious, and can be prepared start to finish in under 30 minutes (I clocked 22 on the nose).

This is going to be a much better day. Lycra and leftovers should clinch it. 

Tunisian Chickpeas, Quinoa and Poached Eggs

This North African–sauced chickpea dish gets brilliant color and lively flavor from an easy tomato topping. Gently poached eggs add to the succulence, while quinoa makes a perfect foundation for soaking up every drop of flavor.

Makes 4 servings

Blender or food processor

1 cup   packed fresh cilantro leaves, divided 

1-1/2 tsp          ground cumin  

1/2 tsp ground cinnamon        

1/4 tsp ground coriander         

1/4 tsp ground ginger  

1/8 tsp ground cloves  

1/8 tsp cayenne pepper           

1          can (14 to 15 oz) diced tomatoes, undrained

2 tbsp  freshly squeezed lemon juice  

            Fine sea salt and freshly cracked black pepper

2 tsp    extra virgin olive oil    

1          can (14 to 15 oz) chickpeas, drained and rinsed       

4          large eggs      

3 cups  hot cooked quinoa (see below)     

1.         In blender, combine half the cilantro, cumin, cinnamon, ginger, cloves, cayenne, tomatoes with juice and lemon juice; purée until smooth. Season to taste with salt and pepper.

2.         In a large skillet, heat oil over medium-high heat. Add tomato purée and chickpeas; cook, stirring, for 4 to 5 minutes or until warmed through.

3.         Make four holes for the eggs in the tomato mixture. Crack an egg into each hole and season with pepper. Cover and cook for 2 to 5 minutes or until eggs are set as desired.

4.         Stir the remaining cilantro into hot quinoa. Season to taste with salt and pepper. Divide among four shallow bowls and top with tomato mixture and eggs.

Prepare the Quinoa

To prepare 3 cups of cooked quinoa, combine 1 cup quinoa and 2 cups water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand 5 to 6 minutes; fluff with a fork.