Quinoa Pudding

INGREDIENTS

1 cup quinoa (6 oz), picked over
6 cups water
3 large eggs
1 cup whole milk
1 teaspoon vanilla
3/4 cup plus 1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon fresh bread crumbs
1/4 cup slivered almonds or coarsely ground walnuts, or a mixture
1/4 cup dried currants or raisins
1/8 teaspoon cinnamon
Accompaniment: honey or miel de chancaca (brown sugar syrup)

PREPARATION

Wash quinoa in several changes of cold water in a bowl, rubbing grains between your palms, then drain well. Bring quinoa and 6 cups water to a boil in a large saucepan, then reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
Preheat oven to 350°F.

Whisk together eggs, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Stir in quinoa, bread crumbs, nuts, and currants and pour into a buttered 9-inch square metal baking pan.

Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake in middle of oven until a knife inserted in center comes out clean, about 40 minutes. Serve warm or at room temperature.