Cranberry Orange Quinoa Pudding {Lactose Free}
This low FODMAP Cranberry Orange Quinoa Pudding with Toasted Almonds not only makes for a healthy and delicious dessert, but makes for a fabulous breakfast as well. Pinky swear, I promise not to tell your mom you're having pudding for breakfast!
Servings: 7 servings
Calories: 194kcal
Ingredients
- 1 cup orange juice
- 1 1/2 cups cranberries fresh
- 1 cup quinoa rinsed
- 2 1/2 cups lactose-free milk
- 1/4 cup maple syrup
- 2 teaspoons pure vanilla extract
- 1 teaspoon orange zest
- 1/2 cup sliced almonds toasted
Instructions
- Pre-heat oven to 400 degrees. Place cranberries and orange juice in a medium sauce pan, and heat until boiling. Reduce heat and simmer for approximately 5 minutes, or until cranberries have "popped" and are cooked through.
- Add quinoa, milk, maple syrup, vanilla, and orange zest to orange juice and cranberry mixture, and heat until boiling. Turn heat down to medium low and cover ~2/3 of the pan. Cook mixture for ~ 30 minutes, or until pudding consistency is achieved. Stir every 3-5 minutes to prevent sticking. While quinoa is cooking, place sliced almonds on a baking sheet, and bake in oven for 4-5 minutes, or until lightly brown and toasted.
- Divide quinoa pudding equally in to 7 serving dishes, and top with toasted almonds. Serve warm, or you may chill pudding in fridge, and serve cold.
Nutrition
Serving: 1/2 cup | Calories: 194kcal | Carbohydrates: 32g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 306mg | Fiber: 4g | Sugar: 11g | Vitamin A: 84IU | Vitamin C: 21mg | Calcium: 50mg | Iron: 2mg