Creamy Quinoa Rice Pudding with Mango and Banana
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ vanilla pod (s)
- 300 ml milk, 3.5% fat
- 20 ml sweet cream
- 1 pinch (s) sea salt
- Erythritol (sugar substitute)
- 0.5 ½ lemon (s), organic, zest and juice it
- 50 g quinoa
- 50 g mano (s)
- 50 g banana (s)
- 1 teaspoon coconut oil
- 75 g low-fat quark
Print Recipe
Pin Recipe Instructions
- At the beginning, cut open a vanilla pod lengthways and scrape out the vanilla pulp. Then mix the milk, the cream, the pulp and the pod of the vanilla, the erythritol, a pinch of salt and the lemon zest in a saucepan and add the quinoa. Bring the mixture to a boil and then simmer over a low heat for about 60 minutes, stirring well several times.
- At the same time, peel the mango and cut into small cubes. Peel the banana and cut into small pieces.
- Melt the erythritol and 1 teaspoon of coconut oil in a non-stick pan, add the chopped fruit pieces and let them caramelize for about 3 minutes. Then deglaze with a little lemon juice.
- Serve the finished quinoa rice pudding with the fruit and some low-fat quark.
- 618 Kcal per serving
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