Quinoa Kheer



  1. Evenly coat the bottom of a pot or Dutch oven with 2 tablespoons water.
  2. Pour the milk into the pot and bring it to a boil over high heat.
  3. Reduce the heat to low when bubbles start forming.
  4. Add the quinoa.
  5. Increase the heat to medium and cook, stirring continuously, for 15 minutes, then increase the heat to medium-high and cook, stirring continuously, for 30 to 35 minutes more.
  6. Stir in the sugar and cardamom and let the kheer cool to room temperature.
  7. Transfer to a bowl, cover with plastic wrap, and refrigerate overnight or for up to 12 hours.
  8. Garnish with the pistachios.