This Creamy Brown Sugar Cinnamon Pudding is made with quinoa, coconut milk, cinnamon, egg yolks and a bit of vanilla. Delicious as is, this dessert is even more impressive topped with a homemade meringue.
Empty contents of quinoa bag into a 2-quart saucepan. Add coconut milk, brown sugar, cinnamon and salt.
Bring mixture to a boil. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
Whisk egg yolks together in a small bowl. After 20 minutes, remove 1/4 cup of hot quinoa mixture and quickly whisk into egg yolks.
Add this mixture back to remaining pudding, whisking constantly until pudding begins to thicken.
Add vanilla and continue to stir and cook for 1 minute. Remove from heat and allow to cool, stirring occasionally.
Serve warm or refrigerate for a firmer pudding.
If desired, top pudding with meringue.