Dr. Fuhrman does that.
Quinoa Breakfast Pudding
from The Eat to Live Cookbook by Dr. Joel Fuhrman, p. 66
Did I like it? Yes, I did. Very much. In fact, on the day that I first made it, I just kept going back for more and more of it. It had the perfect mild sweetness going on, with the crunch from the walnuts and almonds, and the creaminess from the almond milk. It didn’t help that I kept telling myself “it’s quinoa, kale and spinach, so how bad could it be for you!”
Was it easy to make with readily available ingredients? Yes. Of course I doubled the batch so I would have easy premade breakfasts for days. I did NOT lower the quantity of nuts, but rather kept them as the recipe specified, which worked out to 1 Tbsp of nuts per serving.
What specifically did I like about the recipe? Rice pudding is perhaps on of my all time favorite foods. This dish reminded me very much of rice pudding. The experience of making it gives me all kinds of ideas about how I would make a healthy version of an old fashioned rice pudding.
What specifically didn’t I like about the recipe? That I couldn’t stop eating it!
Did my husband like it? I’m not sure anyone else in my family would even give something this odd a try.
Did my teenage daughter like it? See above.
Did my eight or five year old try it? See above.
Would I make it again? I’m not sure–I might actually have liked it a little too much, if you know what I mean!
Is there anything I would do to improve on it if I made it again? I would cook the quinoa longer than the recipe indicates. Since you add a considerable amount of liquid after the quinoa simmers, if the quinoa is itself too soupy when you add the date sweetened milk, your end result will be too liquidy.
Overall Grade (completely unscientific, I admit): A- (for the sheer oddness of it, even though I really enjoyed it)
Have you made Dr. Fuhrman’s Quinoa Breakfast Pudding? What were your impressions? Leave a comment below.
Still don’t have the book? What are you waiting for? These recipes are kooky good.