Dear Body of Mine,
As you may have heard, I made plans to make beignets this weekend. I know that you are a little concerned about this, since I’ve started going to the gym regularly and have been eating far more healthy foods than usual and you might be wondering if all of that hard work will be for naught when I stuff myself with a huge pile of fried doughy goodness.
However, I want to assure you that I still have your best interests at heart. Since the weather insists on being 75 degrees in Los Angeles year-round I understand that you are often a little self conscious when you can’t hide behind a big baggie sweater and are stuck in skimpy tank tops instead. (BTW – you probably shouldn’t complain about this too loudly, especially around people who live in Michigan) But please know your concerns have been heard.
I present to you this Quinoa Pudding. Packed with tons of super duper healthy quinoa, this will help to keep you full and balance out all that fried oil you are going to be hit with later. And yes, I know it tastes slightly sweet and might cause you to think that it’s a little too dessert-like, but I promise all that nutrition is actually there.
So, do we have a good deal here? I will give you healthy/yummy Quinoa Pudding, and you will let me eat beignets to my heart’s content without going all flabby in the following 24 hrs. Honestly, I think we both win here, don’t you?
Adapted from Green Market Baking Book
1/3 cup sugar
2 tablespoons butter, softened
1 cup milk
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
Pinch of salt
2 cups cooked quinoa (approx 3/4 cup uncooked)
1/2 cup toasted chopped nuts (hazelnuts, pecans, etc.)
Preheat the oven to 350 degrees F.
Cream together the sugar and butter. Add in the eggs, milk, vanilla extract, cinnamon and nutmeg. Stir in the quinoa and nuts. Pour into separate small or one large baking dish. Bake for about 40 mins, or until the mixture is set. Remove from oven and allow to cool slightly before eating.