I call this quinoa “pudding”, because it reminds me a lot of rice pudding. It’s super delicious; I could eat this all day long! And so fast and easy to make.
- Vanilla Coconut Yogurt (also works great with flavored Greek Yogurt — my favorite was Lemon Chobani)
- Pre-Cooked and Chilled Quinoa
Simply make quinoa the night before: boil 2 parts water, and add 1 part quinoa in. Reduce to simmer, and let it cook for 10-15 minutes or until all the water has been absorbed. (Note: most quinoa must be rinsed before cooking!).
Let it cool completely (I usually let it chill in the fridge over night), and then add it to the yogurt in a 3 parts yogurt: 2 parts quinoa. A good starting ratio is 1 C yogurt with 2/3 C cold quinoa.