Quinoa Pudding
Quinoa Pudding is a creamy, decadent, healthy breakfast or dessert that tastes like a cross between rice pudding and tapioca but stars nutritious superfood quinoa!
I'm quickly discovering that January is a month of multiple personalities when it comes to food blogging. First of all, after a holiday season filled with rich, indulgent foods, everyone is resolute to start off the year on a healthy foot. Thus, enter the lightened up, nutritious recipes. Then there's the fact that January is one of the coldest months, so everyone is craving cozy soups and comfort food via their effortless crock pots. With Super Bowl right around the corner, some folks are trying to plan out their game-watching (or at least their commercial-watching) appetizers and snacks. And finally, Valentine's Day is on the horizon, so that means decadent desserts and lots and lots of chocolate!
But today we're not delving into football-friendly fare or recipes incorporating hearts and copious amounts of butter. Rather, Quinoa Pudding is a sweet treat that's actually wholesome and comforting at the same time. And since that covers most, but not quite all, of the January food blogging bases, I suppose you could also eat this dish while watching a football game. 😉
The Inspiration
So did you ever jump on the quinoa bandwagon? This gluten-free, high fiber, complete protein of a grain has become mainstream and quite popular over the last number of years, and rightfully so. Nevertheless, it was a later addition to my family's menu plan, and initially, I primarily relegated it to the savory side dish category as a replacement for rice or pasta.
Well, all of that changed in 2014 when I first came up with this Quinoa Pudding. I was determined to incorporate quinoa into our diet, both more regularly and in unique ways. So when it struck me that it just might make a tasty and healthy pseudo-rice pudding, I got to experimenting.
Ingredients
I ended up making this recipe multiple times in different variations to determine my favorite combination of ingredients. After trying several versions, I think I came up with a perfect formula for Quinoa Pudding. My family goes crazy over this and I think yours will, too!
- Quinoa. I always start with organic white quinoa. And it must be well-rinsed! More info on that under the next heading...
- Milk. This recipe is pretty forgiving when it comes to using your preferred type of milk. I have made it with unsweetened coconut milk (the kind that comes in a ½-gallon carton in the refrigerated section), unsweetened almond milk, and regular whole milk. All of these options result in creamy, luxurious pudding. That being said, Quinoa Pudding could be made with just about any variety of milk you like as long as you keep in mind that the ultimate flavor and texture of the pudding could be slightly affected by your milk choice (for example, using skim milk could result in a less decadent flavor and a thinner final texture).
- Maple syrup. My preferred all-natural sweetener, but scroll down for additional options!
- Pure vanilla extract.
- Cinnamon. I love cinnamon in my rice pudding but I didn't know if it would overpower the rest of the flavors, so I experimented with making this pudding with and without. I have to say, I really enjoyed the version in which cinnamon was added to the pudding while cooking. I was afraid it might overwhelm the vanilla, but instead, I found the non-cinnamon version to be a little bland. But certainly feel free to leave it out -- or simply sprinkle it on the top -- if you're more of a no-cinnamon-in-your-pudding purist.
- Salt.
How to Make It
The first step in making any quinoa recipe is to very thoroughly rinse and drain your quinoa. Quinoa grains are naturally coated with a compound called saponin, and if it's not washed off, your cooked quinoa will come out tasting bitter and unappetizing. So...
- Place your quinoa in a fine mesh sieve and rinse it under cold running water until the water draining from it runs clear.
- Drain the quinoa well and dump it into a pot that has a capacity of at least 3 quarts. The Quinoa Pudding will bubble and splatter and rise while it cooks, so you want to be sure your pot is large enough.
- Measure milk, maple syrup, vanilla, cinnamon, and salt into the pot and stir to combine.
- Bring mixture to a boil over medium heat, then reduce heat to a low simmer.
- Cover the pot, leaving the lid cracked so that some steam may escape. Simmer for 25 minutes, stirring about every five minutes.
- Remove the lid and continue simmering for five more minutes or until the Quinoa Pudding has thickened and the quinoa has absorbed most (but not all) of the milk.
- Remove the pot from the heat. Pour the pudding into bowls and allow to cool for a few minutes...it will continue to thicken as it cools. Serve with an additional sprinkle of cinnamon if you like. Regular raisins, golden raisins, dried cranberries, or fresh berries also make a yummy garnish!
Amount of Milk + Cooking Time
The first time I made this recipe, I started with 3 cups of milk. After about 20 minutes of cooking time, the quinoa had absorbed all of it. The final dish had the texture of a thick oatmeal and the quinoa still had an al dente bite. It was delicious, but a tad thicker than I had hoped it would be.
So the next time, I started with 4 cups of milk. As a result, the cooking time naturally increased, but I actually preferred the resulting quinoa, which was more tender and milder in flavor. Plus I loved that the pudding was creamy and almost tapioca-like in texture, with quinoa grains floating in a pool of thick vanilla cream.
To sum it up? More milk and longer cooking time is definitely my preference here.
Options for Sweetening Quinoa Pudding
I've made this Quinoa Pudding recipe with either maple syrup or granulated sugar. Both work and I don't really notice a difference in the resulting flavor or sweetness level.
Since this quinoa recipe originated in the name of health, however, I lean towards sweetening it with pure maple syrup, which is at least a natural, unrefined sweetener. Just know that plain ol' white sugar will work just fine as well if that's your preference or what you have on hand.
Some commenters over the years have reported success with substituting honey for the maple syrup or even leaving out any the sweetener altogether! They've said that the vanilla and cinnamon lend enough flavor that a sweetener is unnecessary. I'll leave that up to you! 😉
So there you have it! Warm, dreamy Quinoa Pudding is a healthy version of comfort food! It tastes like a decadent treat but it's brimming with nutrition. And it's equally delicious and nourishing as either breakfast, a snack, or dessert!
Whether you've been wanting to try quinoa or you're already a quinoa veteran, this recipe is a winner. I can't wait for y'all to try it!
P.S. Call me a redneck, but while I logically know that quinoa is pronounced "KEEN-wah," every time I read it or write it, I can't help but sound it out in my head as "kwin-OH-uh." Please tell me I'm not the only one...ha.
More Wholesome Breakfast Ideas
- Wholesome Breakfast Cookies
- Apple Cinnamon Baked Oatmeal
- Chewy No-Bake Granola Bars
- Soft-Baked Banana Oatmeal Bars
- Crunchy Slow Cooker Granola
Quinoa Pudding
Ingredients
- 1 cup quinoa
- 4 cups milk, such as unsweetened coconut milk, unsweetened almond milk, or whole milk
- â…“ cup maple syrup
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Place quinoa in a mesh colander. Rinse thoroughly with cold water (until the water runs clear) and allow to drain.
- In a medium (at least 3-quart) pot, combine the quinoa, milk, maple syrup, vanilla, cinnamon, and salt. Bring to a boil over medium heat. Reduce heat to a low simmer and cover, leaving the lid cracked so that some steam may escape. Simmer for 25 minutes, stirring about every 5 minutes.
- Remove the lid and continue simmering for 5 more minutes or until the pudding has thickened and the quinoa has absorbed most (but not all) of the milk. Remove from heat.
- Pour into bowls and allow to cool for a few minutes before serving (pudding will continue to thicken as it cools). Sprinkle with additional cinnamon, if desired.
Video
Notes
- This recipe may be enjoyed warm or chilled.
- Thoroughly rinsing the quinoa is an important step in order to remove any potential bitter residue.
- I used the kind of coconut milk beverage that is sold in a ½-gallon carton in the refrigerated section of the grocery store. Canned coconut milk would probably work as well and result in even creamier/richer pudding with a stronger coconut flavor.
- Watch carefully that your milk doesn't foam, rise, and overflow. Also, it is normal for dairy milk to form a skin on the surface as the pudding cooks. Simply stir it back into the pudding and it will dissolve.
- You may use white sugar in lieu of the maple syrup.
- You may stir regular or golden raisins into the pudding if you wish.
- Estimated nutrition information has been calculated for one of six servings if recipe was made with whole milk.
Nutrition
Post originally shared on January 11, 2014, and updated on February 23, 2020, and January 17, 2023.
I tried this thinking it would be good. I hate to say neither my husband or I liked it. I needed to use a container of coconut milk. Maybe just a personal taste preference on this since others seemed to like it.
Hi Charlotte! I'm so sorry to hear that you didn't enjoy this. Every recipe is not loved by every person, and quinoa in particular can be an acquired taste. Is it possible that you didn't thoroughly rinse the quinoa? The naturally-occurring bitter residue on the quinoa can definitely contribute an unpleasant taste to the final dish. I'm also not sure what you mean when you say you had to use a container of coconut milk? The recipe calls for 4 cups, so I'm curious if you required more or less. At any rate, I'm sorry again that this wasn't your favorite, but I hope you find another recipe that better suits your tastes. 🙂 Have a great week!
Thanks for sharing, can't wait to make this! x
I hope you enjoy this, Katie! It's been a favorite breakfast around here lately. 🙂 Thanks for stopping by...hope you're having a great week!
I loved this recipe, so yummy and it's nice that it is relatively healthy. Thank you for being so thorough in testing regular milk and different sweeteners, it made me more confident in changing it up. I love having another great quinoa recipe 🙂
I'm glad that you enjoyed this, Lizzy! And yes, it's pretty forgiving so I think you can definitely experiment and change it up if you like. 🙂 I appreciate the comment and hope you're having a great week!
I made this using almond milk for a lactose intolerant friend who does not like coconut. I added in a cup of golden raisins and a cup of slivered almonds. She loved it!
I'm so happy to hear that your friend enjoyed this treat! Your modifications sound yummy. 🙂 Thanks for coming back to share your success!
I was just wondering if you used the plain almond milk or if you used the vanilla flavored?
Hi Corrine! I use plain almond milk in this recipe. But you could certainly use vanilla if that's what you have on hand. Just keep in mind that you may want to reduce the sugar in the recipe if you're using sweetened almond milk. Hope that helps...enjoy, and happy Friday!
LEH,
I was just going to ask about the Almond Milk option - glad you tried it! Much better for less saturated fat option as well! I love coconut milk from Silk but the sf's are pretty high & almond milk doesn't have that. 🙂
Yes, Cheryl, I think almond milk works just as well as coconut milk if that's your preference. 🙂 Hope you enjoy!
I really enjoy this recipe but I was just wondering what brand of quinoa did you use? When I made this It had a real strong nutty flavour.
Hi Zoe! I've been using Royal White Quinoa lately, and it's the 365 Organic brand from Whole Foods. I rinse my quinoa really well to get rid of the bitter coating, and I find that by the time it's been cooking for 30 minutes, the quinoa flavor is pretty mild. As I mentioned in the post, I did a bit of experimenting when developing this recipe, and I found that the quinoa flavor was much stronger with a shorter cooking time. So I'm not sure if any of these could have been factors for you or if different brands of quinoa taste stronger than others. Hope this helps a bit...thanks for the question!
Samantha, you are a genius! I never would have thought to make quinoa into pudding...or anything sweet for that matter! Absolutely brilliant.
Hi Samantha!
I featured your recipe for this week's Tasty Tuesdays! I hope you'll stop by and linkup again this week!
http://www.mrsthreeinthree.com/2014/01/tasty-tuesdays-45.html
-Karly
HEY! I pronounce Quinoa the way you do too! Well... when I'm with people and wanna show off, I do it KEEN-wah but in my head I definitely do KEEN-Oh-ah. Glad to see I'm not the only one haha 🙂
Love this pudding! Definitely gonna make it asap!
Ha, Kammie...your comment made me laugh! Glad I'm not the only one with a tendency towards an unrefined pronunciation of the word 'quinoa'... 😉 Enjoy the recipe...thanks for stopping by!
Oh my this sounds delicious! I grew up eating quinoa but have just recently started experimenting with new ways to eat it other than salad. Last night we had breakfast for dinner and the quinoa pancakes were the star! I can't wait to try this! The coconut milk and maple syrup make it sound even more yummy 🙂 Thanks for sharing!!
Mmmmm...quinoa pancakes?! I'll have to try those next! I totally agree that it's fun coming up with new ways to eat quinoa. I hope you love this recipe as much as my family does! 🙂
Sounds delicious! I love quinoa, but haven't tried making it into anything sweet...I think it's time I change that 🙂
Yes, Caitlin...sounds like it's high time to try this! 😉 I hadn't had a sweet version on quinoa before this recipe, either...but I have to say, I think it's my favorite way to eat quinoa now. Hope you like it, too!
I am so craving this right now! I am definitely going to be making this soon!!
Thank you, Jocelyn...I hope you do get to try it soon! I was very excited by how yummy it turned out, given that it's actually healthy and all... 😉 I'm so glad you stopped by...happy Friday!
Silly me, I just went back and re-read. Answered my question. Thanks Samantha!
Ha ha...and in the meantime I was answering your question! 🙂 Glad you found it!
Making this now and just wanted to clarify that the "coconut milk" you refer to is that the beverage or canned? Thank you. Recalling looking forward to enjoying this new recipe!!!
That is a great question, Dani! I mentioned it in the text of the post, but I need to go back and clarify it in the recipe directions so that people see it for sure. I used the kind of coconut milk that you buy in a carton in the refrigerated section of the grocery store. But honestly, you could probably use canned coconut milk as well if you wanted to...the pudding would just turn out even richer and creamier! Thanks again for the question...hope you enjoy it! 🙂
I used to have homemade tapoica all the time when I was little. This looks like a healthier option! Pinning and hoping to try it out soon!
I hope you try it, Carrie, because I really do think you'll love it! I get excited about a lot of recipes, but I'm really excited about this one! 😉
Oh my word! I am craving this! I LOVE quinoa and this looks like a great tapioca alternative. Another good one!
Thanks so much, Sally! I'm craving this, too...and I just had it yesterday. 😉 Time to make another batch! Hope you enjoy it as much as we do... 🙂
These looks SO good! I love finding new quinoa recipes, and I trying this for sure. Thanks for sharing 🙂
I hope you enjoy it, Bethany! I'm getting a little more adventurous with quinoa these days as well...but this is my favorite way to eat is so far by far... 😉 Happy to have you stop by!
This sounds amazing, Samantha. I'd love to give it a try for breakfast with coconut milk and maple syrup. Yum!
Thanks, Megan...it makes a great breakfast! We've been eating it all week and it's about time for me to make another batch... 😉 Let me know what you think if you end up trying it!
Samantha, I have always loved pudding of all kinds - I am totally intrigued by this! I love tapica so I'm sure I'd love this too and have to put it on my must-try list! Thanks for sharing and pinning! Hope you have a great Sunday!
Thank you, Cindy! I think you will love this, particularly if you enjoy tapioca. As always, I appreciate your sweet comment and the pin. Hope you're having a great weeK!