Breakfast Brain Pudding

Milk and quinoa (KEEN-Wah) play the star role in this simple, nutritious breakfast or dessert dish. This recipe is a delicious twist on classic rice pudding and it is full of nutrients for the kids. It is perfect for breakfast as it makes a great start for your goblins on Halloween day.
Rinse quinoa (KEEN-wah) very well or it will taste bitter. When cooked, it has a nutty flavour and a little spiral impressed upon each individual grain. To further enhance the flavour, lightly toast the quinoa after rinsing.

Substitute 1 cup (250 mL) chopped apple for cranberries.

Serves: 5 cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Refrigerate Time: 1 hour

2 cups (500 mL) water
2 sticks cinnamon
1 cup (250 mL) quinoa, rinsed well
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) granulated sugar
1 tsp (5 mL) ground cinnamon
1-1/2 cups (375 mL) 2% milk
1/4 cup (50 mL) maple syrup
3/4 cup (175 mL) dried cranberries or raisins
1 cup (250 mL) French vanilla yogourt (1% M. F.) or more to taste
Suggested Toppings:
cinnamon sugar, chopped walnuts, dried cranberries, granola, berries and/or diced apples

Cooking Instructions:
In medium saucepan, bring water and cinnamon stick to a boil over high heat; stir in quinoa. Reduce heat to low; cover and simmer 12 min or until quinoa is tender. Drain any excess liquid and remove cinnamon sticks; set aside.
In small bowl, combine cornstarch, sugar and cinnamon.
In same saucepan whisk milk, maple syrup and cranberries; bring to a boil over medium-high heat. Reduce heat to low; whisk in cornstarch mixture and cook stirring, for about 1 min or until slightly thickened. Stir in quinoa and cook stirring occasionally, for 5 min or until slightly thickened. Refrigerate for 1 hr or until cool. Stir in yogourt. (The pudding will thicken considerably as it cools; add yogurt to desired consistency.) Serve with suggested toppings.