Quinoa Pudding with Cherry Compote

Name: Quinoa Pudding with Cherry Compote
Yield: Serves 4
Ingredients: butter, for greasing; 350 g/12 oz/1½ cups pitted fresh or frozen cherries; 1 orange, strip of rind removed and then squeezed to provide about 150 ml/¼ pint/⅔ cup orange juice; 50 g/2 oz/¼ cup caster (superfine) sugar; double (heavy) cream, to serve; 6 green cardamom pods; 750 ml/1¼ pint/3 cups milk; 2.5 ml/½ tsp ground cinnamon; 115 g/4 oz/⅔ cup pearl quinoa; 5 ml/1 tsp vanilla extract; 50 g/2 oz/¼ cup demerara (raw) sugar; 60 ml/4 tbsp double (heavy) cream

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

Quinoa again shows true versatility here in a lovely, creamy milk-based dish. Rice desserts have been popular for centuries in the Middle East, Europe and Asia, where they have provided essential sustenance. In this version, pearl quinoa proves an effective substitute for pudding rice, sweetened and spiced with aromatic cardamom.

Ingredients

butter, for greasing
6 green cardamom pods
750 ml/1¼ pint/

Dessert
Vegetarian
Gluten-free

Method

Heat the oven to 190°C/375°F/Gas 5. Butter a medium ovenproof dish.
With the bottom of a rolling pin, crush the cardamom pods and extract the seeds with the tip of a sharp knife. Discard the husks, then grind the seeds in a mortar and pestle, or in a stur