The Morning Glory muffins were scrumptious and it was true that they got better with time. That was until day four, when I got a nasty surprise when I bit into my last one. These muffins have to much fresh fruit and vegetables in them that they actually need to be refrigerated. I’ll keep that in mind next time, and there will definitely be a next time.
Still, I found myself starting to crave my oatmeal. I am a creature of habit, what can I say. Although I have found a new way of eating my oatmeal that I like as much as the Greek yogurt and fruit style: using the Voluminous Oatmeal Trick. I microwave the oats the day before, let them sit and VOILA! I have a breakfast oats that more closely resemble rice pudding. My favorite is the Snickerdoodle oatmeal and I have to agree that I prefer it cold.
But voluminous or not, it’s still oats. Onward with my quest to find a new favorite breakfast food. I’ve been wanting to try breakfast quinoa and this quinoa pudding sounded like a great way to to use up my leftover ricotta and silken tofu. Plus, it’s higher in protein than 2 eggs!
Maple Quinoa Pudding
- 3/4 cup uncooked quinoa
- 1 cup ricotta cheese
- 1 cup silken tofu
- 1/4 cup maple syrup, plus more for drizzling
- 1 tbsp vanilla extract
- 1/2 cup golden raisins (or dried fruit of choice)
- 1/4 cup chopped walnuts
- 3 tbsp unsweetened shredded coconut
- In a large pot, bring 2 cups of water to a boil over medium heat. Be ready with the lid, then add the quinoa, reduce the heat to low and cover. Allow the quinoa to cook for about 20 minutes.
- In the meantime, whisk together the ricotta and the tofu until smooth. Add the maple syrup and the vanilla.
- Stir in the cooked quinoa, dried fruit, nuts and coconut.