Baked Sweet Quinoa Cups with Pink Grapefruit and Toasted Vanilla Meringue
An original layered dessert: creamy baked quinoa with milk and vanilla, lightly caramelized pink grapefruit segments, and a toasted vanilla meringue topping. It balances citrusy, creamy, and airy textures, perfect served warm or at room temperature.
Ingredients
- 120 g white quinoa (enjuagada)
- 500 ml whole milk
- 90 g granulated sugar (divided)
- 10 ml vanilla extract (divided)
- 1 g fine salt
- 2 units egg yolks
- 15 g butter (for engrasar and dar brillo)
- 2 units pink grapefruit (en supremas or wedges without membrana)
- 24 g brown sugar (for caramelizar the pomelo)
- 2 units egg whites
- 1 g cream of tartar (optional pero recomendado)
- 30 g pistachios (chopped finely)
- 2 g lemon zest (finely grated)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Grease 6 ramekins or ovenproof cups with the butter.
- 2
Rinse the quinoa under cold water for 1 minute. Place it in a saucepan with the milk, 45 g sugar, 1 teaspoon vanilla, and the salt. Cook over medium-low heat for 15 minutes, stirring occasionally, until the quinoa is tender and the mixture looks creamy.
- 3
Remove the saucepan from the heat. In a small bowl, whisk the egg yolks. Gradually add 3 tablespoons of the hot quinoa mixture to the yolks to temper them, then return everything to the pan and stir for 1 minute until combined. Divide the mixture among the ramekins.
- 4
Bake the ramekins at 180 °C / 350 °F for 12 minutes, until the surface is just set but the center remains creamy. Let them rest for 5 minutes.
- 5
While the quinoa bakes, peel the grapefruits and cut out the membrane-free segments. Place them on a small baking tray or ovenproof skillet, sprinkle with the brown sugar, and bake at 220 °C / 425 °F for 8 minutes, or until juicy and lightly caramelized. Set aside.
- 6
For the meringue, place the egg whites in a clean bowl with the cream of tartar. Beat until softly foamy, gradually add the remaining 45 g sugar, and continue beating until glossy stiff peaks form. Mix in the remaining teaspoon of vanilla.
- 7
Arrange the caramelized grapefruit segments over each baked quinoa cup. Top with the meringue, using a spoon to create decorative peaks.
- 8
Bake the cups again at 200 °C / 400 °F for 4 to 5 minutes, until the meringue is golden at the tips. You may also torch it if preferred.
- 9
Finish each serving with chopped pistachios and lemon zest. Serve warm or at room temperature.
Chef tips
Rinsing the quinoa well helps remove any bitterness. For stronger contrast, chill the grapefruit before placing it over the warm quinoa.
Substitutions
You can replace pink grapefruit with blood orange. Pistachios can be swapped for chopped almonds if you prefer a different nut.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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