Quinoa Sweet Potato Pudding

I am preparing for a future potluck gathering scheduled for this coming December by the Plant-Based Nutrition Support Group headed by Dr. Sally Lipsky.   The last time we had a similar affair this past July I noticed most of the dishes served had quinoa as one of the ingredients. For this upcoming potluck, the theme of which is dessert and appetizers, I decided to develop a dessert recipe using this super food quinoa since this has a big appeal to the members of the group.

I had a pudding recipe, Indian Quinoa or Super Grains Mix Pudding, in a past blog that I am adapting that will exclude the high fat coconut milk.  I also wanted to introduce more plant protein to the nutritional value of this dessert by using the super grain quinoa in place of the brown rice.  To achieve the creaminess and thickness that the coconut milk gives, I used banana and another super food sweet potato.  After some attempt, down below is the recipe for a delicious pudding you cannot resist that is also packed with nutritional value.

Meantime here are pictures of our potluck dinner this past summer.

Dr. Sally Lipsky is in white.  

The plant based dishes brought by the members.

  

Quinoa Sweet Potato Pudding

2 servings

• 1/2 cup cooked quinoa
• 1/2 ripe banana
• 1/2 cup cooked sweet potato
• 1/2 cup non dairy milk
• 2 tbsp maple syrup
• 1/4 tsp cardamon
• 1 tbsp raisins or other dried fruits or even fresh fruit or nuts 

Mix the quinoa, banana, sweet potato in a bowl.  Add the non dairy milk, syrup and cardamon and mix. Add the raisins.