Make Ahead

Baked Quinoa Pudding with Persimmon and Pistachios

January 22, 2013
0 Ratings
  • Serves a Crowd
Author Notes

I absolutely love quinoa in salads and as a breakfast cereal. And I also happen to love it on the sweeter side too. So quinoa pudding with persimmon puree and pistachios sounded pretty awesome to me. Quinoa’s delicate flavor and light fluffy texture, with a bit of crunch makes it a great alternative to rice and gives this pudding an especially tender, creamy texture.This pudding is also great with some mashed up bananas, peaches, apricots or strawberries in there instead of persimmons. There you have it, Quinoa pudding – the “super food” version of everybody’s favorite childhood delicacy and I can say it is seriously delicious. —Kukla

What You'll Need
  • • 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
  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.
  2. While quinoa is still hot, whisk in milks, maple syrup, cinnamon, cardamom, orange zest and egg yolks. Pour the mixture into a large bowl.
  3. 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.
  4. Preheat oven to 325 degrees F. Butter a 13by9by2"glass baking dish and sprinkle bottom and sides with 2/3 of the pistachios.
  5. 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.
  6. 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 soufflé, lightly browned and set. Serve pudding warm or at room temperature with a dollop of whipped cream and a sprinkle of the remaining pistachios. Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.

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