Directions:
- Pre-heat oven to 350 °F.
- Cream sugar and butter.
- Stir in eggs, milk, vanilla, cinnamon, and salt until blended.
- Add quinoa, hazelnuts, and currants and mix thoroughly. Butter a 11/2 quart casserole or soufflé dish (or 6 individual ramekins).
- Pour the custard mixture into the casserole or ramekins and grate a little nutmeg over it. Bake for 40 minutes or until just set. To serve, spoon from the casserole or ramekins or loosen the edges with a knife and invert pudding(s) onto a plate (or individual plates).
- Or, steam covered in the top of a double boiler over boiling water for about 1 hour.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 254.42 Kcal (1065 kJ) | ||
| Calories from fat | 111.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.38g | 19% | |
|---|---|---|---|
| Cholesterol | 65.55mg | 22% | |
| Sodium | 59.49mg | 2% | |
| Potassium | 287.25mg | 6% | |
| Total Carbs | 28.71g | 10% | |
| Sugars | 13.79g | 55% | |
| Dietary Fiber | 3.41g | 14% | |
| Protein | 7.19g | 14% | |
| Vitamin C | 4.4mg | 7% | |
| Iron | 1.5mg | 8% | |
| Calcium | 88.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 165.79 Kcal (694 kJ) | ||
| Calories from fat | 72.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.07g | 19% | |
|---|---|---|---|
| Cholesterol | 42.72mg | 22% | |
| Sodium | 38.77mg | 2% | |
| Potassium | 187.19mg | 6% | |
| Total Carbs | 18.71g | 10% | |
| Sugars | 8.98g | 55% | |
| Dietary Fiber | 2.22g | 14% | |
| Protein | 4.69g | 14% | |
| Vitamin C | 2.9mg | 7% | |
| Iron | 1mg | 8% | |
| Calcium | 57.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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