* 1 cup quinoa, cleaned (6 oz)
* 6 cups water
* 2 eggs
* 2 egg whites
* 1 cup nonfat milk
* 2 tablespoons dry non-fat powdered milk
* 1 teaspoon vanilla
* 1/4 cup Splenda
* 1/4 cup Agave Nectar
* 1 tablespoon sugar (if you wish you can use Splenda)
* 1/8 teaspoon salt
* 1/4 cup slivered almond or chopped almonds
* 1/4 cup dried currant
* 1/8 teaspoon cinnamon
* cooking spray
1. Place quinoa in a bowl of water. Begin the cleaning by rubbing the grain together between your hands. Drain and repeat several times. You will know the quinoa is clean when the water is no longer milky after rubbing. This step is essential for removing the bitter layer that surrounds the grain.
2. Bring quinoa and 6 cups water to a boil in a large saucepan. Reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
3. Preheat oven to 350°F.
4. To measure milk, place powdered milk in measuring cup and add milk to one cup. Stir together to dissolve milk powder. Or you can just use 3/4 c. NF or 1% milk and 1/4 c. FF half & half
5. Whisk together eggs, egg whites, milk, vanilla, Splenda, Agave Nectar and salt in a large bowl until just combined. Mix in quinoa, nuts, and currants. Pour into a coated 9-inch square baking pan prepared with a coat of cooking spray.
6. Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake until a knife inserted in center comes out clean, around 40 minutes.
7. Serve warm or at room temperature.
8. Serves 9 and has 7g. of protein and 1.8 grams of fiber.