Creamy quinoa ‘rice’ pudding
- 150g quinoa, rinsed
- 800ml semi skimmed milk
- 400g can reduced-fat coconut milk
- 1⁄2tsp vanilla extract
- 50g light brown sugar
- 15g butter
- 100g blueberries
- 2tbsp chopped pistachios
Preheat oven to 150C/130C Fan/Gas 2. Grease an ovenproof dish with a little butter and add the quinoa, milk, coconut milk, vanilla extract and light brown sugar. Stir gently to mix. Dot the top with the butter and bake, uncovered, for 1 hr 30 mins.
Sprinkle with the blueberries then bake for another 30 mins, or until the top is golden and the blueberries burst.
Garnish with pistachios, then serve.