Quinoa Pudding

If you’re a fan of quinoa you’ll really love quinoa pudding.

The problem is that stores just don’t sell it. And you’d be hard-pressed to find a restaurant that serves it. The stuff isn’t even available online. Tragic.

So this is one of those quinoa products you need to make yourself.

Thankfully you don’t need to figure out the recipe on your own by trial and error. We actually have not just one but two recipes for making this delicious pudding...

• Asian-style
  
  
• American-style

And the best part? Well, besides the fact that they both taste great. They’re vegan and sugar-free. You can enjoy them for breakfast or dessert!

So without further ado here are the recipes...

Quinoa Pudding: Asian Style

This recipe is kind of a variation of rice pudding where we substitute quinoa for the rice.

Why not just eat rice pudding and forget about the quinoa? We’ve documented on this site that quinoa has a lower glycemic index, fewer carbohydrates, fewer calories, and more protein than rice. That’s why!

Now, here are the ingredients you’ll need...

Ingredients

• ½ Cup quinoa, uncooked, rinsed, and drained
  
  
• 1 Cup water
  
  
• 1 tsp cinnamon, or to taste
  
  
• 2 Cups canned coconut milk
  
  
• ¼ Cup water
  
  
• 2 tsp vanilla, alcohol-free 
  
  
• 4 scoops stevia

Process

1. Put quinoa, 1 Cup water, and cinnamon in a pot, stir a few times, and then bring to a boil. 
   
   
2. Simmer, covered, 15 minutes.
   
   
3. Remove from heat and stir.
   
   
4. Add coconut milk, water, vanilla, and stevia. Stir well.
   
   
5. Bring to gentle boil.
   
   
6. Simmer, uncovered, stirring occasionally, 15 minutes or until most of the liquid is absorbed. The pudding thickens as it cools.

Makes 4 servings.

Helpful Tips

It’s a toss-up as to whether we like it better served warm or cool. Both are tasty. Try it and see what you prefer!

We recommend looking for coconut milk with no fillers -- just plain coconut milk. The shorter the list of ingredients on the can of coconut milk the better.

But whatever coconut milk you use, you may want to blend it up before using it.

For vanilla we use Frontier brand. It’s alcohol-free. You can probably find this at your local health food store.

You could try regular vanilla. Maybe start with 1 tsp instead of 2.

Lastly, for the stevia, make sure yours contains no fillers -- just plain stevia extract. Why pay for fillers?

So that’s the asian-style quinoa pudding recipe. Now on to the American-style recipe!

Quinoa Pudding: American Style

Ingredients

• 1 Tbs coconut milk
  
  
• 2 Tbs oil
  
  
• ½ Cup water, or to taste
  
  
• 2 Cups quinoa, cooked
  
  
• 1 Cup carrots, or to taste, chopped, steamed
  
  
• 1 ½ tsp vanilla, alcohol-free
  
  
• 1 Scoop stevia, or to taste 

Procedure

Put everything in a blender until it’s the consistency you want. Simple!

Helpful Tips

Adjust the proportions as you see fit. For example, you might want a creamier consistency. If so, add more coconut milk. And if it’s too thick...add more water!

We use extra virgin cold-pressed olive oil for cold recipes like this.

What blender do we use? We’ve enjoyed our Vita Mix. It’s an investment. And it’s proven to be well-worth it over the years.

What’s Next?

Need some cookies to go with your tasty quinoa pudding dessert? Try our quinoa cookies recipe.

Or are you still thinking about making these recipes and don’t even have quinoa yet? Check our where to buy quinoa page for help.

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