Demonstrated at the 2011 Melbourne Food and Wine Festival.
Soak the washed quinoa in cold water for half an hour.
Drain and place in a heavy-bottomed saucepan with the yoghurt whey and bring to a gentle boil over a medium heat.
Reduce the heat and simmer gently. Stir frequently for around 15 minutes or until the quinoa is cooked and the liquid has almost evaporated.
Remove the pan from the heat and stir in the sugar and the hung yoghurt until fully incorporated. You will now have a thick and glossy sauce.
Divide the mix into four warmed shallow bowls and tap the bottom of the bowl to allow the pudding to flatten and spread naturally.
Finish the dish with a sprinkle of ground cumin, fresh lemon zest and a scoop of ice cream.
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