13 Aug Lemon-Ginger Quinoa Pudding with Plum Conserve // Eff the Oven August

Lemon-Ginger Quinoa Pudding with Plum Conserve // butterlustblog.comLemon-Ginger Quinoa Pudding with Plum Conserve // butterlustblog.com

Oh haaaaay. Look at me going all ‘ancient super food’ on y’all for the second time this month.

Not that this quinoa pudding is health food, per se. It still calls for refined sugar (because, do you know me?), but it’s got lots of protein and fiber and stuff. And after Friday’s cream-laden, is-this-crack-?, bff-with-yo-love-handles Double Chocolate No-Bake Cakes, I thought I’d hit you with something a little lighter. You know, so we stay friends.

Lemon-Ginger Quinoa Pudding with Plum Conserve // butterlustblog.com #dairyfree #glutenfreeLemon-Ginger Quinoa Pudding with Plum Conserve // butterlustblog.com

This Lemon-Ginger Quinoa Pudding is adapted from my new favorite cookbook, Bakeless Sweets by Faith Durand. You may know Faith from a little site called The Kitchn. This book is my new oven-hating self’s best friend. It’s exploding with millions of amazing no-bake recipes, from pudding to panna cotta to pie to ice box cakes and so on and so forth. I like to think that this month, Faith and I, we’re effing the oven together with book as our guide.

Yep, went there.

When I made this quinoa pudding, I was feeling more ginger, less coconut (I know, I don’t even recognize myself) so I used Faith’s ratios and methodology to create a pudding baby from two of my favorite whole grain pudding recipes in the book. Gingered Brown Rice Pudding + Lemon-Coconut Quinoa Pudding = this.

The original recipes call for whole milk and cream, but to make this digestible by my lactose-intolerant man friend, I substituted almond and coconut milks for the dairy. Then, since I felt the need to compensate for any lost creaminess I doubled the egg yolks (which is completely optional) and bonus –> no cream = less calories. High five!

Lemon-Ginger Quinoa Pudding with Plum Conserve // butterlustblog.com

The Plum Conserve is also from le book, and I made zero adaptions or substitutions there because, hot damn it’s delicious. Word of advice, don’t leave out the rum.

As a side note, plums may be my new color inspiration. Just look at the beautiful ombré shading on those guys!!!

It’s like a sunset.

In a fruit.

Is your mind blown yet?

Lemon-Ginger Quinoa Pudding with Plum Conserve // butterlustblog.comLemon-Ginger Quinoa Pudding with Plum Conserve // butterlustblog.com

But for real, who knows why (not me), but plums aren’t getting the spotlight they deserve.  It seems to me that they tend get overshadowed by the more popular of summer’s bounty of fruit. Stuck at the back of the chorus line, out of the spotlight, a little more commonplace than the rest. Maybe because they have a longer season, maybe because when eaten fresh they don’t have the same ripe, sunshiney sweetness as the competition.

Add a little heat and a pinch of sugar and plums come alive, becoming dare I say, the prettiest of all summer fruits. So really, if you do nothing else, make this plum conserve and pour it over some vanilla ice cream. The only regret you’ll have is not having stocked up on plums earlier in the season.

A few notes about this recipe:

The recipe below makes six 3 oz. servings but it can easily be halved to feed two dessert loving people or doubled to feed a crowd. 

The original recipe calls for 2 cups milk & 1 cup cream instead of almond milk and coconut milk respectively. If you’ve got dairy on hand feel free to use that instead — you could even go with 3 cups of milk and still get great results. 

Since I used almond & coconut milks in my recipe, I doubled the egg yolks so my pudding would be extra thick and creamy (that would be 4 egg yolks for the recipe below). The original recipe only calls for two — extra yolks are optional. 

While I’m all about plums, the conserve could be made with any other summer fruit — use what you have available!

Keep on keepin’ cool! XO, Katie

Lemon Ginger Quinoa Pudding with Plum Conserve

Ingredients

  • For the Lemon Ginger Quinoa Pudding
  • 3/4 cups quinoa
  • 2 cups unsweetened almond milk
  • 1 cup full fat coconut milk
  • 1/3 cup brown sugar
  • 2 lemons, zested and juiced
  • 1 2-inch piece fresh ginger, peeled and cut into thick coins
  • 2 large egg yolks (see notes)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • For the Plum Conserve;
  • 1/2 pound plums (about 3 medium large plums)
  • 1/2 cup sugar
  • 1/2 cup golden raisins
  • 1 1/2 inch piece of fresh ginger, peeled and cut into thick coins
  • pinch of salt
  • 1 tbsp spiced rum (optional)

Instructions

    For the Lemon Ginger Quinoa Pudding:
  • Soak the quinoa in a bowl of cold water for at least 15 minutes, then rinse under cold water for another 3-4 minutes to remove any bitterness from the natural coating.
  • In a medium saucepan, combine quinoa, almond milk, coconut milk, sugar lemon zest and ginger. Bring to a boil over medium-high heat, then lower to a simmer and cook, stirring frequently, for 20-25 minutes or until quinoa is tender.
  • Next, to thicken the pudding, whisk the egg yolks in a small bowl then stir in about 1 cup of the warm quinoa mixture. Slowly pour the tempered egg yolks back into the pot, stirring constantly. Cook for an additional 3-5 minutes or until mixture thickens and becomes glossy.
  • Stir in the vanilla and salt. Add lemon juice to taste.
  • Serve warm or chilled with plum conserve.
  • For the Plum Conserve:
  • Stone the plums and cut them into 1-inch slices. Mix with the sugar, raisins & ginger in a heavy saucepan. Bring to a boil over high heat (you mean need to add a tsp or two of water to get it going). Lower the heat and simmer for 15 minutes, stirring frequently.
  • When sauce has reduced slightly and begun to thicken, remove from the heat and stir in the salt and rum, if using.
  • Transfer to an airtight container and refrigerate for up to a month or freeze for up to 1 year.
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