Maple Quinoa Pudding

Adapted from Vegetarian Times

1/2 cup uncooked quinoa

1 cup ricotta (the recipe says fat free, which you can get away with, but wouldn’t even part-skim be better?)

1 cup silken tofu (if you can’t get behind tofu, leave it out and double the ricotta)

3-4 tablespoons pure, Real, maple syrup

1 tablespoon vanilla extract

2 handfuls of dried fruit, according to what you like. Some suggestions: current, raisins, dried pineapple, dried apricots, dried papaya. I used pineapple and currents. (Another idea would be to use drained canned pineapple chunks or chopped mandarin oranges.)

In a large pot, bring 2 cups of water to a boil over medium heat. Be ready with the lid, then add the quinoa, reduce the heat to low and cover. Allow the quinoa to cook for about 20 minutes.

In the meantime, whisk together the ricotta and the tofu until smooth. Add the maple syrup, start with 3 tablespoons and add the forth only if you want it. Add the vanilla, then stir in the cooked quinoa (you don’t really need to wait for it to cook). Fold in the dried fruit. You can either refrigerate it before serving so that it’s a uniform coolness, or just dig in. I did both.