1 vanilla bean, split down the middle and seeds scraped out
1/4 cup honey
1 tsp cardamom
pinch of kosher salt
1 cup uncooked quinoa, rinsed
1 1/2 Tbsp corn starch
chopped toasted pistachios, for serving
pomegranate seeds or other fruit, for serving
Instructions
Bring 3 cups milk, vanilla bean and seeds, honey, cardamom, and salt to a simmer in a small pot, whisking to dissolve the honey. Add rinsed quinoa and return to a simmer. Simmer uncovered for 30 minutes, stirring occasionally with a wooden spoon.
Remove the vanilla bean and discard. In a small bowl, stir together corn starch and remaining 1/4 cup milk until corn starch is dissolved. Stir into pudding mixture. Allow to simmer for 30 seconds to a minute, which will thicken the milk. Remove from heat and stir vigorously for 2-3 minutes to release more steam. Set aside until warm but no longer hot. Press plastic wrap onto the top of the mixture and refrigerate until thoroughly chilled.
Scoop into individual dishes and top with toasted pistachios and pomegranate seeds. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/11/vanilla-cardamom-quinoa-pudding/