I started a new internship this week. Brand new people to work and socialize with. Lots of new names to remember. New tasks, new routes to walk, new coffee shops and lunch places to find nearby.
A new office. It’s sort of a big deal for me, because I essentially worked for the same company for almost two years. Even on my first day in Baghdad, where I went to work in a new-to-me office (in a new-to-me country) to do a new-to-me job, I met up with coworkers that I had never met before who I had an instant connection with because of the company name on our IDs.
But not at this place. And I don’t mean it to sound like they unleashed the dogs on me or anything, everybody was incredibly nice to the new girl (even when she accidentally set off the security alarm). It’s just a new environment, and I’m totally stoked (and a bit nervous) for the challenge of finding my place there.
To celebrate my first day at the internship I decided to try out a new twist to a familiar dessert that has been making its way around the food blogs; quinoa pudding, which I gussied up with brown sugared peaches and roasted almonds. A sweet way to pat myself on the back.
“Good job, Kirstin. You’re doing something with yourself again!”
I first saw this dish on Cannelle et Vanille a while ago, but it took some motivation from several other bloggers before taking the leap to make this myself. I have a bit of a like-dislike thing with quinoa. I always get really excited about cooking with it because it’s super healthy, but the end result never tastes how I expect it to. Maybe it’s my own weirdness, but I assume it will relate to cous cous.
In this case, the unexpected nutty and hearty characteristics of the quinoa brought this dish to a new level. The end result shines in a way that it doesn’t seem merely like a spin-off of rice pudding, and the contrasting textures and flavors of the peaches and almonds are necessary, in my opinion, to bring out the best in this dessert.
– Quinoa Pudding, with peaches and almonds – Adapted from Cannelle et Vanille
1 1/2 cup milk
1 tbsp sugar
1/2 cup quinoa (I used red, but regular works too)
Several frozen peach slices (feel free to use fresh)
1 tbsp brown sugar
1/4 cup chopped roasted almonds
– Bring milk and sugar to a simmer in a saucepan over medium heat. Add quinoa and stir. Reduce head to medium low and let simmer for approximately 30-45 minutes until quinoa is tender. Stir occasionally.
– Place frozen peach slices in a pan with the brown sugar over medium heat and cook until peaches are cooked through, flipping and stirring occasionally, about 3-4 minutes.
– Serve pudding with chopped almonds and peach slices in bowls or cups.