Comfort food that is good for you! Enjoy Quinoa Pudding as a snack, breakfast, or dessert.
When it’s cold outside and you’re craving something cozy and warm, it’s easy to go for comfort food that is not necessarily good for you. Think nachos, freshly baked cookies, or a pan of brownies. What if you could enjoy a treat that is sweet, warm, tasty and packed with protein and fiber? Quinoa pudding is just the thing.
While you might be familiar with quinoa (pronounced “keen-wah”) as a side dish or the base for tasty salads, here it’s the base for a pudding. Similar in texture and taste to rice pudding, quinoa pudding is a lovely snack, breakfast, or dessert. You make it on the stovetop and can enjoy it warm or cold. Topped with fresh fruit, fruit compote, granola, or simply a dash of nutmeg, it’s sweet without being cloying and filling without being heavy. The latter being because it’s packed with protein, which is a great reason to enjoy it at breakfast.
I love quinoa pudding because it is an easy, simple dish that you can enjoy right away or chill and enjoy later. Its sweetness is versatile, too—you can make it as sweet as you like and use a non-dairy milk if you prefer. Quinoa pudding might not be a familiar treat in your household, but it will soon be a favorite.
Get To Know Quinoa
Over the last 15 years or so, quinoa has become very popular here in the States. So what is it, exactly? Quinoa is a seed that is native to South America and one that has been cultivated for thousands of years. Its nutty, hearty texture and taste is great, but it’s also a powerhouse for protein, fiber, iron, and antioxidants. Rinsing it (and soaking, if you desire) helps it to not taste bitter. It is then normally boiled with water or broth until soft and fluffy.
How To Make Ahead And Store
To store for later, or if you have leftovers, let the hot, cooked pudding cool down a bit. Place plastic wrap directly on the top of the pudding (so a skin doesn’t form) and chill in the fridge. The chilled pudding will keep for 4-5 days. Freezing is not recommended.
How Can I Vary The Milk Used?
If you want to use reduced-fat milk, you can use 2% milk instead of whole (although the texture will not be as creamy). Alternatively, you can make this a non-dairy dessert. Substitute an equal amount of sweetened or unsweetened almond or coconut milk. If using sweetened, taste as you add the maple syrup gradually, so it doesn’t get too sweet.
Serving Suggestions
A simple way to serve quinoa pudding is with a dash of cinnamon or nutmeg on top and a few fresh berries. The spices heighten the nutty sweetness, and the tartness of the berries makes a nice contrast to the sweet, creamy texture. You can also top it with granola, toasted pecans or almonds, fruit compote, or a swirl of jam.
If serving quinoa pudding in the morning, consider serving it along with Gluten-Free Scones or Homemade English Muffins. As a dessert or treat, you can also make Whipped Cream or Keto Whipped Cream as a (slightly) decadent topping choice for your guests.
Quinoa Pudding
Ingredients
- 1 cup quinoa
- 4 cups whole milk
- 1/3 cup maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Rinse the quinoa under cold water using a fine mesh strainer until the water runs clear, then drain.
- In a medium saucepan, combine the rinsed quinoa, whole milk, maple syrup, vanilla extract, ground cinnamon, and salt.
- Bring the mixture to a boil over medium heat, then reduce the heat to a low simmer. Cover the saucepan with the lid slightly ajar to allow steam to escape and simmer for 25 minutes, stirring occasionally.
- After 25 minutes, remove the lid and continue simmering for an additional 5 minutes, or until the pudding has thickened and the quinoa is tender.
- Transfer the pudding to serving bowls and let it cool for a few minutes; it will continue to thicken as it cools. Serve warm.
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