quinoa chia seed pudding with fruit

Quinoa Chia Seed Pudding with Grapefruit and Pomegranate

Make these creamy quinoa and chia seed puddings now and they'll be ready for you as a grab-and-go breakfast, post-workout snack, or pretty dessert for up to 5 days.

Course Breakfast, Dessert  Prep Time 10 minutes  Cook Time 25 minutes  Servings MetricUS Imperial INGREDIENTS For the pudding: 1 cup cooked white or red quinoa, or a mix See Note ¼  cup black chia seeds 1½  cups unsweetened, unflavored cashew milkor another plant-based milk up to 1 tablespoon pure maple syrup optional ½  teaspoon  pure vanilla extract ¼ teaspoon almond extract For the topping: 1 grapefruit peeled and cut into segments ½  cup pomegranate seeds

INSTRUCTIONS

1. Combine the chia seeds and milk in a small bowl and refrigerate until plump, about 1 hour. Fold in the cooked quinoa (see note, below), up to 1 tablespoon of maple syrup, if using, and the vanilla and almonds extracts. 
2. To serve, divide pudding between 4 jars. Top each with grapefruit pieces and pomegranate arils.
3. Serve right away or keep, tightly covered, in the refrigerator for up to 5 days. 

RECIPE NOTES

Note:

Quinoa is traditionally cooked with the absorption method (like rice)—boiled in a certain ratio of water to quinoa until done, then set aside to steam. The problem with this method, I have found, is that it isn't foolproof. It's hard to check for doneness without lifting the lid and releasing the steam. Sometimes the quinoa comes out soggy rather than fluffy, or it's not done enough. Plus, cooking quinoa like rice means you have to remember the water:quinoa ratio—was that 2:1 or 3:1?

Now I almost always boil quinoa like pasta. Just like with pasta, you won't need measure a certain ratio of water to quinoa. And, you can taste for doneness before draining, ensuring perfectly fluffy quinoa every time.

To cook quinoa like pasta, bring a pot of salted water to a boil. Add ½ cup quinoa and cook until tender (you'll notice a tiny tail form on each grain when it's done), 12 to 15 minutes. Drain in a fine mesh sieve and return to the warm pan. Cover and steam for 5 to 10 minutes. Fluff with a fork.

Depending on your quinoa, ½ cup dry quinoa makes 1½ to 2 cups cooked. Store leftover quinoa in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Stir into oatmeal, toss into a salad, or include in a veggie wrap.