Ingredients
1
cup quinoa (6 oz), picked over
3/4
cup plus 1 tbsp sugar
1
tbsp fresh bread crumbs
1/4
cup slivered almonds or coarsely ground walnuts, or a mixture
1/4
cup dried currants or raisins
Accompaniment: honey or miel de chancaca* (brown sugar syrup)
Directions
1.
Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
2.
Preheat oven to 350°F.
3.
Whisk together eggs, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan.
4.
Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.
5.
* Available at Latino markets.
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