Quinoa Pudding

• 1 cup quinoa (6 oz), picked over
• 6 cups water
• 3 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla
• 3/4 cup plus 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 tablespoon fresh bread crumbs
• 1/4 cup slivered almonds or coarsely ground walnuts, or a mixture
• 1/4 cup dried currants or raisins
• 1/8 teaspoon cinnamon
• Accompaniment: honey or miel de chancaca* (brown sugar syrup)

1. Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well.
2. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes.
3. Drain well in a sieve.
4. Preheat oven to 350F.
5. Whisk together eggs, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined.
6. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan.
7. Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding.
8. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes.
9. Serve warm or at room temperature.
10. Available at Latino markets.

quinoa, water, eggs, milk, vanilla, sugar, salt, bread crumbs, ground walnuts, raisins, cinnamon, accompaniment

Taken from www.epicurious.com/recipes/food/views/quinoa-pudding-107390 (may not work)