This quinoa pudding is creamy, lightly sweet, and slightly nutty. It works great for breakfast, snack, or a light dessert. The texture is soft with a gentle chew from the quinoa. Top it with bright berries or sliced banana for freshness and a crunchy sprinkle of nuts for contrast. If you enjoy chia-based breakfasts, try a similar make-ahead option like Apple Crumble Chia Pudding for variety.
Recipe Information
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Values are approximate per serving (1/4 of recipe):
- Calories per serving: 225 kcal
- Protein: 6.5 g
- Carbohydrates: 42 g
- Fat: 3.8 g
- Fiber: 4 g
- Sugar: 14 g
- Sodium: 10 mg
Why Make This Quinoa Pudding
Quinoa pudding is quick, nutritious, and very flexible. Quinoa gives a mild nutty flavor and a pleasant tiny-grain texture. The almond milk makes the pudding creamy without heaviness. It tastes warm and comforting if served hot, or fresh and bright when chilled. This recipe is naturally gluten-free and easy to make vegan. It fills you up with protein and fiber, making it a smart choice for breakfast or a healthy dessert.
How to Make Quinoa Pudding
This recipe cooks on the stove in one pan. The method keeps the quinoa tender and the milk creamy. Follow the simple steps below and finish with fresh fruit and a sprinkle of nuts for texture and color.
Ingredients:
1 cup quinoa, 2 cups almond milk (or any milk of choice), 1/4 cup maple syrup (or honey), 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, A pinch of salt, Fresh fruit for topping (e.g., berries, banana), Nuts or seeds for garnish (optional)
Directions:
Step 1: Preparation
Rinse quinoa under cold water to remove its natural bitter coating. Drain well. Measure milk, sweetener, vanilla, cinnamon, and salt so everything is ready.
Step 2: Mixing
In a saucepan, combine the rinsed quinoa, almond milk, maple syrup, vanilla extract, cinnamon, and a pinch of salt. Stir once to mix ingredients and prevent sticking.
Step 3: Cooking
Bring the mixture to a gentle boil over medium heat. Once boiling, reduce heat to low and cover the pan. Simmer for about 15 minutes, or until the quinoa is tender and the milk is mostly absorbed. Stir once midway to check texture.
Step 4: Finishing
Remove the pan from heat and keep it covered for a few minutes to allow the pudding to thicken. Fluff gently with a fork. Serve warm or chill in the fridge. Top with fresh fruit and nuts or seeds if desired.
How to Serve Quinoa Pudding
Serve warm with a pat of butter or a drizzle of extra maple syrup for dessert. For breakfast, add fresh berries, sliced banana, toasted nuts, or a spoonful of yogurt. Chill for a few hours for a firmer, spoonable pudding—great for meal prep. Garnish with a dusting of cinnamon or a few citrus zest shavings for brightness.
How to Store Quinoa Pudding
- Refrigerator: Store in an airtight container for up to 4–5 days. Stir before serving; add a splash of milk if it thickened too much.
- Freezer: You can freeze portions in freezer-safe containers for up to 1 month. Thaw overnight in the fridge. Texture may change after freezing.
- Reheating: Reheat on the stove over low heat with a splash of milk, stirring until warm. Microwave in short bursts, stirring between, adding milk as needed.
Expert Tips for Perfect Quinoa Pudding
- Rinse well: Rinsing removes the bitter saponin and improves flavor.
- Use the right ratio: 1 cup quinoa to 2 cups milk gives a creamy, scoopable pudding. For thicker pudding, reduce milk by 1/4 cup.
- Low and slow: Cook on low heat and keep the lid on to prevent scorching and to let the grains absorb liquid evenly.
- Sweeten to taste: Start with 1/4 cup maple syrup, then taste and adjust after cooking.
- Stir gently: Stirring too often breaks up the grains and makes the texture mushy.
- Add texture at the end: Fresh fruit and toasted nuts keep contrasts in each spoonful.
- Flavor boosts: Toast the quinoa for 2–3 minutes in the dry pan before adding milk to deepen the nutty flavor.
Delicious Variations
- Coconut Maple: Use canned coconut milk for 1 cup milk and coconut milk for the other cup. Top with toasted coconut flakes.
- Chocolate Banana: Stir 1–2 tablespoons of cocoa powder into the milk, and top with sliced banana and dark chocolate shavings.
- Citrus & Honey: Use orange or lemon zest and swap maple syrup for honey. Add a few chopped pistachios for crunch.
- Spiced Apple: Stir in 1/2 cup cooked diced apples and a pinch of nutmeg. Top with crushed graham crackers for a crumble feel.
- Berry Compote: Cook berries with a spoon of maple syrup until saucy and spoon over chilled pudding.
Frequently Asked Questions
Q: Do I have to rinse quinoa?
A: Yes. Rinsing removes a bitter coating called saponin. Rinse under cold running water for about 30 seconds and drain well.
Q: Can I use other milks?
A: Yes. Use dairy milk, oat milk, coconut milk, soy milk, or any plant milk. Canned coconut milk makes it very rich.
Q: How do I make it vegan?
A: Use plant-based milk and swap honey for maple syrup or agave. The recipe given is already vegan if you use maple syrup.
Q: Can I make this ahead?
A: Yes. Make it the night before and chill. It keeps 4–5 days in the fridge and tastes great cold or reheated.
Q: Why is my pudding too thin or too thick?
A: If it’s thin, simmer a few more minutes uncovered to reduce liquid. If it’s too thick, stir in a splash of milk until you reach the desired texture.
Q: Can I add protein powder or yogurt?
A: Yes. Stir in protein powder after cooking to avoid clumps. Add yogurt when serving for creaminess and extra protein.
Q: Is quinoa pudding gluten-free?
A: Yes, quinoa itself is gluten-free. Always check other add-ins for gluten cross-contamination if you have a sensitivity.
Conclusion
Quinoa pudding is an easy, nourishing dish you can twist to suit many tastes—warm and comforting or cool and refreshing. It offers a gentle nutty flavor and a soft, slightly chewy texture that pairs beautifully with fruit, nuts, and spices. For a coconut-forward take and extra tips on texture, try the detailed variation at Creamy Quinoa Pudding • FIVEheartHOME. Give this recipe a try—it’s simple, flexible, and a lovely way to enjoy quinoa any time of day.
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Quinoa Pudding
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
A creamy and lightly sweet quinoa pudding that works great for breakfast, snack, or a light dessert, topped with fresh fruits and nuts.
Ingredients
- 1 cup quinoa
- 2 cups almond milk (or any milk of choice)
- 1/4 cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- A pinch of salt
- Fresh fruit for topping (e.g., berries, banana)
- Nuts or seeds for garnish (optional)
Instructions
- Rinse quinoa under cold water to remove its natural bitter coating. Drain well. Measure milk, sweetener, vanilla, cinnamon, and salt so everything is ready.
- In a saucepan, combine the rinsed quinoa, almond milk, maple syrup, vanilla extract, cinnamon, and a pinch of salt. Stir once to mix ingredients and prevent sticking.
- Bring the mixture to a gentle boil over medium heat. Once boiling, reduce heat to low and cover the pan. Simmer for about 15 minutes, or until the quinoa is tender and the milk is mostly absorbed. Stir once midway to check texture.
- Remove the pan from heat and keep it covered for a few minutes to allow the pudding to thicken. Fluff gently with a fork. Serve warm or chill in the fridge. Top with fresh fruit and nuts or seeds if desired.
Notes
Store in an airtight container for up to 4–5 days in the refrigerator. For longer storage, freeze portions for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 14g
- Sodium: 10mg
- Fat: 3.8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 6.5g
- Cholesterol: 0mg
