SERVES: 3 GENEROUSLY OR 4 LIGHTER APPETITES
TIME: 30 MINUTES, NOT INCLUDING COOKING THE QUINOA
An icebox pudding meets a good-for-you breakfast (or anytime) cereal treat! Cooked quinoa, shredded carrot, pineapple, and raisins drink up the ginger and spice almond milk “batter” for a thick and tasty treat. A dollop of vanilla cashew crème (from the Apples ’n’ Quinoa Bowl à la Mode, page 165) can double as “frosting” if necessary, but I enjoy this no-cook pudding plain or dusted with extra cinnamon.
SALAD
2 cups cooked, chilled red quinoa (about ½ cup uncooked quinoa)
1 cup finely shredded carrots (use the smallest holes on a box grater)
1 cup packed chopped pineapple, fresh or frozen
½ cup unsweetened grated coconut, lightly toasted
½ cup raisins (dark or golden)
¼ cup chopped toasted walnuts or pecans
DRESSING
1 cup unsweetened almond milk (vanilla or plain) or your favorite nondairy milk
3 tablespoons pure maple syrup
1 tablespoon freshly squeezed lemon juice
2 teaspoons grated fresh ginger, or 1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon vanilla extract
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Pinch of salt
1 In a large mixing bowl, combine all of the salad ingredients.
2 Whisk together the dressing ingredients, pour over the salad, and mix thoroughly to combine. Divide among serving bowls or pack into storage cups. For best results, chill the salad for at least 20 minutes to blend the flavors.
Toast the coconut one of two ways: in a skillet over medium heat, stirring constantly, until just beginning to turn a pale golden shade (about 6 to 8 minutes), or spread on a baking sheet lined with parchment paper. Bake at 350°F for 4 to 6 minutes, but remove promptly from the oven to prevent overbrowning.