With a few ingredients and a straight forward cooking method, this creamy quinoa pudding is a delicious toddler breakfast you can enjoy too!

quinoa-pudding-with-raspberries-in-bowls

Quinoa Pudding

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.

TIP: Quinoa is more expensive than some other grains since it’s usually harvested by hand (which is good to know so we understand the cost!).

ingredients-in-quinoa-pudding

Ingredients You Need

To make this recipe you need:

TIP: You can use cow’s milk, canned coconut milk, or a favorite nondairy milk in this recipe.

how-to-make-quinoa-pudding-step-by-step

Step-by-Step Instructions

Here’s a look at how to make this recipe. Scroll down to the bottom of the post for the full recipe.

  1. Rinse your quinoa. (This helps to remove some of the naturally bitter flavor.)
  2. Add to a sauce pan with milk.
  3. Simmer, adding the rest of the ingredients except the fruit.
  4. 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.

quinoa-pudding-on-baby-spoon

Frequently Asked Questions

How can I store this?

Let this cool fully, then transfer to airtight containers. Store in the fridge for up to 5 days.

What age is this good for?

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!

What kind of quinoa is best in this recipe?

You may see different colors of quinoa available at the store and any should work in this recipe. I used regular quinoa in the photos and for testing.

quinoa-pudding-in-storage-containers

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.

quinoa-pudding-with-raspberries-in-bowls

Easy Quinoa Pudding (for Breakfast or Dessert)

You can serve this warm like oatmeal or cold like rice pudding. 
5 from 13 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Author Amy Palanjian
Cuisine American
Course Breakfast
Calories 362kcal
Servings 4

Ingredients

  • 1 cup quinoa
  • 4 cups milk (cow's milk, canned coconut milk, or unsweetened nondairy milk)
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • berries or diced fruit optional

Instructions

  • 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.

Notes

  • 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.
  • 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.

Nutrition

Calories: 362kcal, Carbohydrates: 53g, Protein: 14g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 24mg, Sodium: 182mg, Potassium: 608mg, Fiber: 3g, Sugar: 24g, Vitamin A: 402IU, Vitamin C: 1mg, Calcium: 320mg, Iron: 2mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    This is so good. Made it for breakfast and used half coconut milk half regular milk and I cannot stop eating it. My toddler refuses to try it, but the rest of us love it. If you’re looking for a good oatmeal alternative, this is great!

  2. 5 stars
    Love this recipe. I’ve made it several times . Today I was running low on quinoa so used a mix of quinoa and oats. Turned out great!. I use half the amount of milk (unsweetened vanilla almond milk) and sub unsweetened apple sauce for the maple syrup so both my 10 month and 2 year old can enjoy it. Also added chia seeds to thicken it up.
    Because my 2 year old is in a “eat with her hands” phase these days, I cooked it and then baked it for 10 mins in a mini muffin tray (borrowed the idea from your baked oatmeal cups which we love also).

  3. 5 stars
    Really great recipe. I love rice pudding and was out one day
    And decided to try quinoa. I use unsweetened vanilla almond milk and it really gives it a nice flavor.

  4. I think this has twice the milk it needs. I cooked this and 45 minutes later the quinoa had still not absorbed all the milk. I plan on making it again with half the milk instead.

  5. am i missing something? i’ve made this before, but i just came back to this post to make it again, and the recipe is no longer on this post… i have all the ingredients, i just need amounts for everything.

      1. 5 stars
        thanks! i just improvised yesterday and it still turned out great. my 2yo loves this!!

  6. 5 stars
    Hi! I have already cooked plain quinoa. It always makes sooo much more than I need. How would you change the recipe? Just simmer it with less milk and add the other ingredients?

    1. I think I’d do 1 cup cooked quinoa (or however much you want to start with) and enough milk just to cover it, them simmer until it’s absorbed. That would likely give you the same consistency in the end. I think it would be about a 1:1 ratio.

  7. 5 stars
    Just made this for my 15 month old and he loved it! I had some too 🙂 I mixed in frozen raspberries and blueberries once it was done. Thank you!!

    1. That’s how I’ve done it—it usually looks like nothing is happening until the last 5-10 minutes. (I’ve found that when I used less liquid, it just tasted like regular quinoa in milk versus more of a pudding consistency but you could use less if you wanted to.)

  8. 5 stars
    Amy, I’m so thankful for your website! We recently found out our kids need a gluten free, dairy free lifestyle to feel their best. I so appreciate that you have accommodations for almost all your recipes so we can eat yummy foods and meet their nutritional needs. This recipe went over so well on a cold snowy morning. We pretended it was Goldilocks’ porridge and that made breakfast even more fun!

    1. Been simmering for 35 minutes and its still quite liquid…how much testing did you do with that ratio, do you think elevation/environmental humidity could be a problem?

      1. I test all of my recipes about 3-4 times. It’s possible that the type of milk or the factors you mention could cause some variation (I’m not at an elevation so I can’t say whether that would be an issue). I hope it worked out in the end though!

    1. Hi! Oh wow, that reminds me that I’d meant to try it that way! I am sure you could. I bet 7-8 hours on low would work well. I would for sure coat the bowl of the slow cooker with nonstick spray to prevent it from sticking (I am fairly sure that would happen if you don’t grease the slow cooker). I will try to test it that way this week too!