Active Time

　　10 min

　　Total Time

　　1 1/4 hr

　　Postre de Quinoa

　　Linda Bladholm's South American friend Lilian Zamorano gave us the recipe for this unusual but very tasty dessert. It's made with the ancient Peruvian grain quinoa, which is a common side dish at Peruvian restaurants.

　　Active time: 10 min Start to finish: 1 1/4 hr

　　

Ingredients

Makes 8 servings

　　1 cup quinoa (6 oz), picked over

　　6 cups water

　　3 large eggs

　　1 cup whole milk

　　1 teaspoon vanilla

　　3/4 cup plus 1 tablespoon sugar

　　1/8 teaspoon salt

　　1 tablespoon fresh bread crumbs

　　1/4 cup slivered almonds or coarsely ground walnuts, or a mixture

　　1/4 cup dried currants or raisins

　　1/8 teaspoon cinnamon

　　Accompaniment: honey or miel de chancaca* (brown sugar syrup)

　　

Step 1

Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.

　　

Step 2

Preheat oven to 350°F.

　　

Step 3

Whisk together eggs, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan.

　　

Step 4

Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.

　　

Step 5

Available at Latino markets.