Quinoa makes a great pudding that’s a lot like a rice or tapioca pudding. What a treat for breakfast. Of course, quinoa pudding is fantastic for dessert, too.

Quinoa pudding with strawberries & pistachios

3 cups whole milk
2 tablespoons vanilla extract
⅓ cup sugar
⅛ teaspoon salt
1 cup quinoa
1 cup quartered strawberries
3 tablespoons chopped pistachios (optional)
In a medium saucepan over medium heat, stir together the milk, vanilla extract, sugar, and salt until the sugar has dissolved. Bring liquid to a boil, and add the quinoa. Give the mixture a stir, and bring it back to a boil. Turn the heat to low and simmer for 30 minutes, stirring frequently.
Once the pudding has thickened, remove it from the heat and allow it to cool. If desired, move it to the refrigerator to chill.
Portion the pudding into 4 glasses or bowls, and top each with an equal amount of the strawberries. Sprinkle each serv­ing with 2 teaspoons of the pistachios (if using) and serve.

Extracted with permission from Quinoa The Everyday Superfood (Sonoma Press), available from and wherever good books are sold. RRP $24.99.