Plantain Quinoa Pudding

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Last Updated on April 10, 2018 by Chef Mireille

Plantain Quinoa Porridge, Quinoa Pudding

I went with some South American inspiration to come up with this dessert. The United States and Europe have embraced the ancient grain of quinoa even to a disservice to the native populations of countries like Peru and Bolivia. It is now so expensive in the countries of origin that many of these people can no longer afford it.
I am not here to have a political discourse on whether or not you choose to eat quinoa but if you do, this is one treat that you will love for sure. Instead of your normal rice pudding, this #wholegrain version with all the extra protein that quinoa provides is a healthier alternative.

Add a spoonful of chia seeds for some extra protein combined with all the potassium that plantain provides and this also can make an energy providing breakfast to start the day.

Plantain Quinoa Pudding

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves 4
Ingredients:

  • 1 ripe plantain
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon softened butter
  • 13.5 oz. can of coconut milk
  • 1 cup quinoa
  • 1/4 cup sugar
  • 4 tablespoons pepitas/ shelled pumpkin seeds

Cut plantain in half and cook in a large pot of boiling water until tender, about 15 minutes. Remove plantain from the skins and mash with the butter and cinnamon.
In a saucepan, bring quinoa, coconut milk and 1/2 cup water to a boil. Reduce to a simmer and cook for 15 minutes.
Add sugar and plantain and stir to combine.
To serve, garnish with pepitas.

Whether you choose to have for breakfast or dessert, it is a healthy option.

Plantain Quinoa Porridge, Quinoa Porridge, Quinoa Pudding

This creamy treat will make a new healthy alternative you can add to your comfort food options.

Plantain Porridge, Quinoa Plantain Pudding

…linking to Kid’s Delight – Creamy Foods hosted by me here & Come Join Us for Breakfast

Let’s start a conversation…Leave your thoughts
Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

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      It's a complicated issue because even though it is a horrible and sad effect you look at the laws of supply and demand and really once there is such a worldwide demand and taking away the demand at this point might still have worse effects, I don't see how it can be stopped. It's hard for me to make a decision to be firmly on one side of the issue.

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