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Easy Quinoa Pudding

This creamy Quinoa Pudding can be served warm like oatmeal or cold like rice pudding. Sweeten to taste, if desired, and top with fruit or stir in a fruit puree to serve.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 362kcal
Author Amy Palanjian

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