Baked Apricot Quinoa

Tender baked apricots nestle like yolks on top of this lightly sweetened quinoa pudding, dotted with crunchy almonds and chewy dried fruit.

Try this tasty dish out for brunch, or even serve this as a light and refreshing dessert. Either way, your guests will thank you!

Ingredients

2 cups milk or dairy alternative
4 eggs
2 cups cooked red quinoa
1/3 cup dried blueberries, cranberries, cherries or currants
3 tbsp honey or maple syrup
zest of one lemon
1 tsp vanilla
1/2 tsp almond extract
1/2 tsp cinnamon
1/3 cup chopped toasted almonds
4 fresh apricots

Instructions

1. Preheat oven to 350°

2. In a large bowl, whisk together the milk and eggs.

3. Add the quinoa, dried fruit, honey or maple syrup, lemon zest, vanilla and almond extracts, and cinnamon.

4. Pour into a lightly oiled deep-dish pie plate.

5. Spread the chopped almonds evenly over the top.

6. Slice the apricots in half, discard pit and arrange open-face down over the top of the pudding. They will look a bit like egg yolks sitting on top.

7. Bake for 50 minutes or until the center of the pudding appears to be set. Allow to cool for 5 minutes before serving.

   Serves 6-8 + gluten free

   Nutrients Per Serving:
   Calories 317
   Fat 9.0 grams
   Saturated Fat 2.0 grams
   (25.2% of calories from fat)
   Protein 12.6 grams
   Carbohydrate 47.1 grams
   Cholesterol 86.7 mgs
   Fiber 4.9 grams

   Original Recipe from Dr. Andrew Weil