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Quinoa Pudding Recipe

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This creamy quinoa pudding recipe transforms nutritious quinoa into a delicious, comforting dessert that rivals traditional rice pudding. Naturally gluten-free and easily made vegan, it’s the perfect healthy treat for breakfast, dessert, or snack time. Simple ingredients combine to create a creamy, satisfying bowl of goodness that’s packed with protein and fiber.

Ingredients

Scale
  • 1 cup quinoa (white, red, or tri-color), rinsed thoroughly
  • 2 cups water
  • 2 cups whole milk (or dairy-free milk of choice)
  • ⅓ cup maple syrup or honey (adjust to taste)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • Optional toppings: fresh berries, sliced bananas, chopped nuts, coconut flakes, extra cinnamon, drizzle of maple syrup

Instructions

  1. Rinse the quinoa: Place quinoa in a fine-mesh strainer and rinse under cold running water for 30-60 seconds, rubbing the grains gently with your fingers. This removes the natural bitter coating. Drain thoroughly.
  2. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 12-15 minutes until the water is absorbed and quinoa is tender. You’ll see the little “tails” (germ) separate from the seeds when it’s done.
  3. Add milk and seasonings: Once the quinoa has absorbed all the water, add the milk, maple syrup, vanilla extract, cinnamon, and salt to the saucepan. Stir well to combine all ingredients.
  4. Simmer to creamy perfection: Increase heat to medium and bring the mixture to a gentle simmer, stirring frequently to prevent sticking or burning on the bottom. Continue simmering uncovered for 8-10 minutes, stirring every minute or two, until the mixture thickens to a creamy pudding consistency. The quinoa will absorb the milk and the pudding will coat the back of your spoon.
  5. Adjust sweetness and texture: Taste the pudding and add more sweetener if desired. If it’s too thick, stir in a splash more milk. If it’s too thin, simmer for another 2-3 minutes. Remember, the pudding will thicken slightly as it cools.
  6. Serve and enjoy: Remove from heat and let rest for 2-3 minutes. Serve warm in bowls with your favorite toppings, or refrigerate in an airtight container for 2-3 hours to serve chilled. The pudding tastes delicious both ways!

Notes

  • Make it vegan: Use non-dairy milk (coconut, almond, oat, or cashew) and maple syrup instead of honey.
  • Texture preference: For extra creamy pudding, use an immersion blender to partially blend the mixture in step 4, leaving some quinoa texture.
  • Sweetness level: Start with less sweetener and adjust to your preference. The natural nuttiness of quinoa is delicious even with minimal added sugar.
  • Color consideration: White quinoa creates the creamiest, most pudding-like appearance, while red and tri-color quinoa have more texture and visual appeal.
  • Thickening tip: The pudding continues to thicken as it cools. If it becomes too thick after refrigeration, simply stir in a little milk to reach desired consistency.

Nutrition

Find it online: https://focialy.com/quinoa-pudding-recipe/