This baked quinoa pudding will satisfy your cravings for something warm and comforting without treading into refined sugar and white flour territory. If you like it a little sweeter, I’d recommend adding a tablespoon or two of molasses, which imparts a nice brown sugar flavor without adding a ton of extra carbs.
Preheat the oven to 325°F (163°C). Set a kettle of water to boil for the water bath. Once it boils, reduce the heat to keep the water very hot.
Pour the 1 1/2 cups cold water into a medium-heavy saucepan and bring to a boil. Meanwhile, rinse the quinoa in a fine-mesh strainer until the water runs clear, agitating the grains with your fingers. Once the water in the saucepan boils, add the quinoa. cover, and reduce heat to a simmer for 15 to 20 minutes, until all of the water is absorbed. Remove the pan from the heat and let the quinoa cool slightly.
While the quinoa is cooking, whisk together the eggs, milk, half & half, agave, vanilla, salt, raisins, cinnamon and nutmeg. Mix the cooled quinoa into the egg mixture. Pour the pudding into a 1 1/2 to 2 quart casserole dish. Make a water bath by placing the pudding-filled baking dish into a larger 4-quart casserole dish that’s set on a baking sheet. Slide the baking sheet with the pans into the oven, and then carefully pour the hot water you’ve been simmering into the large casserole dish so that hot water reaches halfway up the outside of the pudding dish. Bake for 25 minutes.
Serve warm, topped with whipped cream or vanilla ice cream.
Notes
Nutritional analysis does not include whipped cream for serving.