Here's a traditional quinoa pudding from Peru. Peruvians use quinoa like rice for making puddings and custards.
3/4 cup quinoa
4 cups milk
1 ½ cups water
1 ½ tsp vanilla extract
1 tsp grated orange rind
½ cup brown sugar
1 (3-inch) cinnamon stick
1 star anise
1/8 tsp salt
¼ cup finely shredded unsweetened dehydrated coconut
¼ cup raisins
1 large egg, lightly beaten
Grated orange rind for garnishing (optional)
Place quinoa in a sieve inside a large bowl. Cover quinoa with water. Rub quinoa with both hands for 30 seconds, rinse and drain and repeat again.
Place drained quinoa in a large saucepan along with water, cinnamon, star anise, orange rind and salt.
Bring quinoa to a boil over high heat. Cover and simmer for 15 minutes over medium-low heat or until liquid is absorbed.
Add in milk and sugar and bring to a boil over high heat. Lower heat to medium-low and simmer uncovered for another 20 minutes or until mixture is think and creamy. Stir frequently.
Stir in vanilla extract and remove from heat. Discard cinnamon stick and star anise.
Slowly add 1 cup hot pudding to the beaten egg, stirring constantly with a whisk.
Return egg mixture to pan and stir until thoroughly blended.
Serve in bowls garnished with orange rind.