Quinoa Breakfast Pudding

Ingredients

• Quinoa

  Uncooked

  ¾ cup or 128g

• Water

  Plain, clean water

  3 cup or 710g

• Dates, deglet noor

  12 date, pitted or 85g

• Soymilk

  Original and vanilla, unfortified

  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 oven to 350 degrees F.
2. Wash quinoa in a bowl, then drain through a fine mesh sieve. In a large saucepan, bring quinoa and water to a boil. Reduce heat and simmer, uncovered, until grains are translucent and the mixture is the consistency of a thick porridge, about 15 minutes.
3. Blend dates, soy milk, and vanilla. Combine with quinoa, nuts, currants, spinach, and kale. Pour into a lightly oiled baking pan, sprinkle with cinnamon, and bake for 30 minutes.
4. May be served warm or cold.