With a few ingredients and a straight forward cooking method, this creamy quinoa pudding is a delicious toddler breakfast you can enjoy too!
Quinoa can have a strong flavor, which can make it a challenging food to feed to kids. But this method of turning it into a creamy pudding—similar to rice pudding—is a great option!
The whole grain is slowly simmered in milk with a little cinnamon and vanilla for an end result that works well for breakfast, snack, or dessert.
We like this with a little fruit and you can serve it either warm or cold.
Nutrition in Quinoa
Quinoa is actually a type of seed that’s one of the few vegetarian proteins that are complete—which is great for growing bodies. It’s also rich in nutrients, is naturally gluten-free and high in fiber and protein.
Ingredients You Need
To make this recipe you need:
- maple syrup (or honey)
- pure vanilla extract
- pinch salt
- fruit (like berries), optional
Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full recipe.
- Rinse your quinoa. (This helps to remove some of the naturally bitter flavor.)
- Add to a sauce pan with milk.
- Simmer, adding the rest of the ingredients except the fruit.
- It’s done when the liquid is absorbed and the quinoa is soft.
TIP: You can serve this warm like oatmeal or chilled like rice pudding.
Frequently Asked Questions
Let this cool fully, then transfer to airtight containers. Store in the fridge for up to 5 days.
If you use nondairy unsweetened milk and skip the added sweetener, this can be a great baby food option. Other than that, it works for any age!
Tips for Making the Best Quinoa Pudding
- Store, once cooled, in airtight containers in the fridge for 3-5 days.
- Rinse the quinoa to remove the saponins, or the compounds that can make quinoa taste bitter. I use a fine-mesh sieve.
- Simmer on medium-low and stir regularly to avoid scorching the bottom of your pot.
- Use any type of unsweetened milk—cow’s, coconut, or nondairy.
- To serve this to a baby, use unsweetened nondairy milk and omit the added sweetener.
- Serve chilled like rice pudding or warm like oatmeal.
- Add diced fruit as desired.
- You may also like my Coconut Chia Pudding, Oatmeal with Fruit, Quinoa with Butternut Squash, and my Chocolate Avocado Pudding.
I’d love to hear your feedback if you try this recipe, so please comment below to share.Print
You can serve this warm like oatmeal or cold like rice pudding.
- Place the quinoa into a fine-mesh colander and rinse under cold water for about 15 seconds. Drain and add to a medium pot.
- Add the milk and bring to a simmer over medium heat. Cook for 20-25 minutes, stirring every few minutes to avoid scorching the bottom of the pot, or until the liquid is absorbed and the quinoa is soft.
- Stir in the maple syrup, vanilla, cinnamon, and salt. Turn off the heat, cover, and let sit for at least 5 minutes before serving.
- Serve warm or chill to serve later, topped with fruit if desired.
Store, once cooled, in airtight containers in the fridge for 3-5 days.
Simmer on medium-low and stir regularly to avoid scorching the bottom of your pot.
If a skin forms on the milk during cooking, simply remove it with a spoon and discard it.
Use any type of unsweetened milk—cow’s, coconut, or nondairy.
To serve this to a baby, use unsweetened nondairy milk and omit the added sweetener.
Serve chilled like rice pudding or warm like oatmeal.
Add diced fruit as desired.
Keywords: quinoa pudding