Quinoa Pudding Recipe

Quinoa Pudding is the creamy, cozy dessert (or anytime snack!) you didn’t even know you needed. Imagine all the comfort of classic rice pudding, but with a wholesome, nutty twist and luscious texture that just begs for a sprinkle of cinnamon on top. Whether you’re looking for a dairy-free treat, an energizing breakfast, or a sneaky way to add more plant-based protein to your day, this pudding checks all the boxes. Best of all, it’s simple, endlessly customizable, and so much more than the sum of its humble ingredients. Trust me: once you try Quinoa Pudding, you’ll wonder how you ever lived without it.

Ingredients You’ll Need

Quinoa Pudding shines when you start with quality ingredients, and the best part is they’re probably already in your pantry! Each element serves a deliciously important role, creating a dessert that’s sweet, creamy, and deeply comforting. Here’s what you’ll need:

• Quinoa: The heart of the pudding, offering a delightful pop and subtle nuttiness; make sure to rinse it thoroughly to remove any bitterness.
• Milk (your choice): Use whole milk for extra creaminess or reach for coconut, almond, or soy milk to keep things dairy-free—each adds a unique flavor twist.
• Maple Syrup: The natural, caramel-like sweetness blends perfectly with the nutty quinoa; you can substitute honey or agave if preferred.
• Vanilla Extract: A must for that heavenly aroma and soft warmth, bringing all the flavors together beautifully.
• Cinnamon: Just a touch elevates the pudding and delivers a cozy, fragrant note in every bite.
• Pinch of Salt: It might seem small, but salt truly amplifies all the sweet and spicy flavors while balancing richness.

How to Make Quinoa Pudding

Step 1: Rinse the Quinoa

Start by placing your quinoa in a mesh colander and rinsing it thoroughly under cold running water. Don’t skip this step—quinoa has a natural coating called saponin, which can taste bitter if not washed away. Gently swirl the grains with your hand until the water runs clear, then let it drain completely. This ensures your Quinoa Pudding is mild, delicate, and ready to soak up all the creamy goodness ahead.

Step 2: Combine Ingredients and Start Cooking

In a medium saucepan, add the rinsed quinoa, your chosen milk, maple syrup, cinnamon, and a pinch of salt. Give it a quick stir and set the pot over medium heat. As the mixture comes to a gentle boil, you’ll see the aromas start to build—trust me, the anticipation is worth it!

Step 3: Simmer and Stir

Once it reaches a boil, reduce the heat to low and cover the pot, leaving the lid slightly ajar so some steam can escape. Let it simmer for 20 to 25 minutes, giving it a gentle stir every five minutes. The slow cooking lets the quinoa plump up and, together with the milk, transforms into that creamy pudding texture you’re after.

Step 4: Let It Thicken

After about 20 minutes, remove the lid and continue to cook the pudding for another 5 minutes. At this point, most of the milk should be absorbed, and your pudding will look irresistibly thick and creamy. If it’s too thick, you can always stir in an extra splash of milk at the end for extra silkiness.

Step 5: Finish with Vanilla and Cool

Remove the pot from the heat and stir in your vanilla extract. This keeps the vanilla flavor fresh and aromatic. Pour the pudding into bowls and let it cool for a few minutes—it’ll continue to thicken up, becoming even creamier as it cools. For a comforting touch, sprinkle a little extra cinnamon on top before serving.

How to Serve Quinoa Pudding

Garnishes

Take your Quinoa Pudding over the top with some simple garnishes! A dusting of cinnamon is classic, but you could also add fresh berries, toasted nuts, a dollop of yogurt, or even a swirl of nut butter. These add extra color, flavor, and an inviting aroma that makes each bowl feel special.

Side Dishes

While Quinoa Pudding is fully satisfying on its own, it also shines alongside a hot cup of chai, a platter of fresh fruit, or simple shortbread cookies. If you’re serving it for brunch, try pairing with a light green salad or a platter of citrus for a wonderfully balanced meal.

Creative Ways to Present

Get playful with presentation! Layer Quinoa Pudding and fresh berries in jars for easy grab-and-go parfaits. Or, spoon mini portions into ramekins for a pretty dessert tray. For special occasions, add a few edible flowers or a drizzle of spiced honey to turn an everyday pudding into an elegant treat.

Make Ahead and Storage

Storing Leftovers

Quinoa Pudding stores beautifully, making it a meal prep hero. Transfer any leftovers into a covered container and refrigerate—they’ll keep well for up to 3 days. The pudding will thicken as it sits, so don’t be surprised if it’s even creamier the next day!

Freezing

If you want to prep even further in advance, Quinoa Pudding can be frozen. Simply portion it into airtight containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor.

Reheating

To warm up refrigerated or thawed Quinoa Pudding, just scoop your portion into a small saucepan or microwave-safe bowl. Add a splash of milk to loosen it up, then heat gently on the stove or in the microwave, stirring occasionally until hot and creamy once again.

FAQs

Can I use another grain instead of quinoa for this pudding?

Absolutely! While quinoa gives this pudding its unique character, you can substitute cooked rice, millet, or even farro for a different twist. Each has its own texture, so adjust the cooking time and liquid as needed.

Is Quinoa Pudding gluten free?

Yes! Quinoa is naturally gluten free, making this pudding a great choice for those with gluten sensitivities or anyone looking for wholesome, allergy-friendly desserts.

Do I have to use maple syrup?

Nope—any liquid sweetener will do the trick here. Honey, agave syrup, or even date syrup work well. You can also use brown sugar or coconut sugar; just make sure to stir until fully dissolved.

Can I make Quinoa Pudding with water instead of milk?

You can, but using milk (plant-based or dairy) adds luscious creaminess and more depth of flavor. If you go with water, consider upping the spices, vanilla, or stir in coconut cream at the end for extra richness.

Is it best served hot or cold?

Honestly, both are delicious! Warm Quinoa Pudding is extra cozy, especially in cooler weather, while chilled pudding is refreshing and creamy on hot days—the choice is yours!

Final Thoughts

There’s something so heartwarming about stirring together a pot of Quinoa Pudding, then enjoying it by the spoonful just the way you like it. It’s a little bowl of comfort that’s as nourishing as it is satisfying. Give it a try, share it with your favorite people, and let this humble pudding become a new staple in your homemade treat lineup!

Print