Quinoa Breakfast Pudding

Ingredients

• Quinoa

  Uncooked

  ¾ cup or 128g

• Water

  Plain, clean water

  3 cup or 710g

• Dates

  Medjool

  4 date, pitted or 96g

• Soymilk

  Original and vanilla, with added calcium, vitamins a and d

  2 cup or 486g

• Vanilla extract

  1 tsp or 4g

• Almonds

  Nuts, raw

  ⅛ cup, slivered or 14g

• Walnuts

  Nuts, english

  ⅛ cup, ground or 10g

• Currants, zante

  Dried

  ½ cup or 72g

• Spinach

  Raw

  1 cup or 30g

• Kale

  Raw

  1 cup, chopped or 67g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

Directions

1. Preheat the oven to 350°F. Lightly coat a 9x9-inch baking dish with cooking spray or a thin film of oil.
2. Rinse the quinoa thoroughly in a bowl, then drain through a fine-mesh sieve. Combine the quinoa and water in a large saucepan, bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring occasionally, until the grains are translucent and the mixture is thick and porridge-like, about 15 minutes.
3. In a blender, puree the pitted dates with the soy milk and vanilla until smooth. Stir this mixture into the cooked quinoa, then fold in the almonds, walnuts, currants, spinach, and kale until evenly distributed.
4. Transfer the mixture to the prepared baking dish, smooth the top, and sprinkle evenly with cinnamon. Bake until set at the center and lightly golden at the edges, about 30 minutes.
5. Let cool slightly. Serve warm or chilled.