Tag Archives: healthy cooking

Quinoa Pudding

Gluten-free and dairy-free. Healthy. Tasty. Whether you enjoy this quinoa pudding as dessert or for a nutritious breakfast, what’s not to love?

Quinoa Pudding
Quinoa Pudding

Cooking time: 35 minutes + 10 minutes rest time during which most of prep of other ingredients can be done

Yield: 6 servings. Calories per serving: 229.

Ingredients

  • 1 cup pre-washed white quinoa seed
  • 2 cups filtered water
  • 1¼ cup unsweetened apple juice
  • ½ cup jumbo golden raisins
  • ½ cup raw whole almonds
  • 1 tbsp maple syrup
  • 1 2-inch cinnamon stick
  • 1½ tsp vanilla extract
  • juice of half a lemon
  • grated rind of one lemon

Directions

  1. Add Quinoa to water in medium saucepan. Bring to boil, then simmer until  water nearly absorbed (18 – 20 minutes). Set aside covered for about 10 minutes.
  2. Toast almonds lightly in small pan to maximize flavor. Cool completely. Chop in mini food processor to medium-fine.
  3. Combine chopped almonds and remaining ingredients with the cooked quinoa.
  4. Cover and bring to boil. Reduce heat and simmer gently for about 15 minutes.
  5. Remove cinnamon stick. Scoop mixture into 6 individual dessert bowls.
  6. Cover and chill for 1 hour or more. Serve cold.

Serving Suggestions

  • Garnish with fresh pomegranate arils (seeds) for a festive holiday look.

    Quinoa Pudding garnished with pomegranate arils
    Quinoa Pudding garnished with pomegranate arils
  • Pour some almond milk (or other non-fat dairy free milk) over the top and stir for a creamier pudding consistency

Nutrition Facts for Quinoa Pudding

quinoa pudding nutrition information
Quinoa Pudding nutrition information

Cranberry and Apricot Couscous Spinach Salad

In keeping with Meatless Monday, here is a light, flavorful salad I concocted. Undoubtedly there are similar recipes out there, but I didn’t look and just went with what seemed right for a healthy salad with a fruity, balanced taste.

Cranberry and Apricot Couscous Spinach Salad
Cranberry and Apricot Couscous Spinach Salad

Cranberry and Apricot Couscous Spinach Salad
6 – 8 servings

1 –  10 oz / 284 g package Hodgson Mill Whole Wheat couscous, or other regular brand of your choosing
1 – 14.5 oz / 41 g can Swanson vegetable broth (or 2 cups of your own homemade vegetable stock)
¾ cup dried cranberries
¾ cup chopped fresh onion
1 tablespoon olive oil
10 dried apricots, chopped
½ cup chopped fresh cilantro leaves
salt and pepper to taste
fresh spinach leaves

Empty the package of couscous into a bowl for which you have a cover or can be covered with a plate.

Measure the vegetable broth and add water to bring it to the 2 cup level. In a sauce pan, bring this to just boiling. Add dried cranberries, turn off heat and cover for about 2 minutes to steep and plump the cranberries.

Add the broth/cranberries to couscous and cover the bowl.

Meantime, put the oil in a small frying pan. Add onions and lightly sauté until the onions just start to become translucent.

Uncover the couscous, add onions and apricots. Fluff lightly with fork. Let cool slightly. Add cilantro, salt and pepper. Mix lightly with fork.

Serve over fresh spinach leaves.

Variation/substitutions:

  • Use parsley instead of cilantro
  • Use either light or dark raisins instead of dried cranberries
  • Substitute another favorite dried fruit for the apricots, or even coarsely chopped nuts
  • Substitute romaine, iceberg, or other variety of lettuce for the spinach

Enjoy!