|Quinoa||1⁄2 Cup (8 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Brown sugar||3 Tablespoon|
|Almond extract||1 Teaspoon|
|Brown rice||1 Cup (16 tbs), cooked|
|Dried figs||1⁄2 Cup (8 tbs), chopped|
|Rolled oats||1⁄4 Cup (4 tbs)|
1. Place the quinoa in a large bowl and rinse it thoroughly in several changes of cold water. (The grain may have a residue of its natural bitter-tasting coating; rinsing will remove it.) Skim and discard any grains or fragments that float to the surface.
2. Place the quinoa in a medium-size saucepan with 1 cup of water and bring to a boil over medium-high heat. Cover the pan, reduce the heat to low and simmer 10 to 15 minutes, or until the quinoa is transparent and all the water is absorbed. Remove the pan from the heat and set aside.
3. Preheat the oven to 375°
4. Beat the eggs in a medium-size bowl. Stir in the milk, sugar and almond extract, then add the quinoa, rice, figs and oats, and stir well. Pour the mixture into a deep 1 1/2-quart baking dish and place it in a larger pan. Add enough boiling water to the pan to reach halfway up the side of the dish. Bake the pudding 45 minutes, or until set and golden on top.