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As the leaves change color and the air turns crisp, the culinary world often shifts towards comforting dishes that celebrate the bounties of the harvest season. One such dish that beautifully captures this essence is the Harvest Quinoa Pudding Delight. This innovative recipe transforms quinoa—a superfood celebrated for its nutritional prowess—into a warm, creamy pudding that is not only satisfying but also brimming with the flavors of seasonal fruits.

Quinoa Pudding with Fall Fruits

Discover the warmth of fall with Harvest Quinoa Pudding Delight, a cozy recipe that turns quinoa into a creamy, delicious dish. Packed with seasonal fruits, this pudding not only satisfies your cravings but also provides numerous health benefits. Quinoa, a complete protein, pairs perfectly with almond milk, spices, and natural sweeteners. Perfect for breakfast, a snack, or dessert, this versatile treat celebrates the flavors of the harvest season while nourishing your body.
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Ingredients
  

1 cup quinoa, rinsed

2 ½ cups almond milk (or any milk of choice)

1/4 cup maple syrup or honey

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1 apple, peeled and diced

1 pear, peeled and diced

1 cup pitted and chopped fresh or dried figs

1/2 cup chopped walnuts or pecans (optional)

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa with 1 cup of almond milk. Bring it to a gentle boil over medium heat.

    Cook the Quinoa: Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes until the quinoa is fluffy and the liquid is mostly absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

      Create the Pudding Base: In a large mixing bowl, combine the cooked quinoa with the remaining 1 ½ cups almond milk, maple syrup (or honey), vanilla extract, cinnamon, nutmeg, and salt. Stir well until all ingredients are well incorporated.

        Add Fall Fruits: Gently fold in the diced apples, pears, and chopped figs. If using nuts, add them here as well. Mix until the fruits are evenly distributed.

          Cook the Mixture: Pour the pudding mixture into the saucepan and cook over low heat for 5-7 minutes, stirring occasionally until the mixture thickens slightly and is heated through.

            Serve: Spoon the warm quinoa pudding into individual bowls and garnish with fresh mint leaves for a pop of color and freshness.

              Chill (optional): For a chilled version, let the pudding cool to room temperature and then refrigerate for at least 2 hours before serving.

                Enjoy: Serve the pudding warm or chilled, and top with extra fruits or a drizzle of maple syrup, if desired.

                  Prep Time: 10 min | Total Time: 35 min | Servings: 4