While a buddy of mine was putting together his holiday meal plan he called to ask where he could find a QUINCE. We discussed several grocery stores that carry rare/exotic fruits but I had no idea where to direct him. He eventually found the fruit and made a badass holiday meal that included the quince. After hearing about his meal, I knew that I wanted to try the fruit as well. He suggested I make a dish that included quince and quinoa simply because it would be fun to say.
Mission accomplished. I happened to be at a grocery store I rarely visit anymore, and I stumbled upon quince. I never thought I’d find it without actually looking. Then I found this recipe which I adapted from Little Upside Down Cake and Cannelle et Vanille.
This dish could definitely be eaten for breakfast or dessert, it’s pretty sweet.
Quince & Quinoa Pudding
Author: peace. love. quinoa
- 4 cups original or vanilla almond milk
- 1 vanilla bean or 1 teaspoon vanilla extract
- ¼ cup + ¼ cup raw turbinado sugar
- 1 cup quinoa
- pinch of sea salt
- 2 quince, peeled & chopped
- 1 teaspoon cinnamon
- Combine the milk, salt, vanilla bean, and ¼ cup sugar in a medium saucepan and bring to a simmer.
- Add the quinoa, and stir.
- Reduce the heat to medium low, cover the pot slightly, and simmer for 30 minutes, stirring frequently.
- While the quinoa mixture is simmering, put the quince, cinnamon, and ¼ cup sugar in a different medium saucepan and add just enough water to cover the quince.
- Simmer on medium heat until the quince is tender.
- When the quinoa pudding & quince and both done cooking, ladle the quince on top of the quinoa pudding and serve warm.
Have you ever used quince in a recipe? If so, how?
I definitely look forward to trying more recipes using it.
Tagged with → breakfast • brunch • fruit • gluten-free • quince • quinoa • rare fruit • sweets • vegan
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