Name: Quinoa Pudding Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: International
Ingredients: 1/2 cup quinoa, 85g; 2 cups milk, 480g such as whole milk , unsweetened coconut milk, or unsweetened almond milk (I used 1 cup soy milk, 1 cup almond milk); 2 tbsp maple syrup, 30-45g (you can increase or reduce this amount or use any sweetener you like); 1 tsp pure vanilla extract, 5g; 1/2 tsp cinnamon, 1.5g; Pinch of salt

Jump to Recipe

Quinoa Pudding is the creamy, cozy answer for anyone craving a wholesome treat that feels like an indulgence but is secretly nourishing. Each spoonful delivers a delicate blend of silky milk, velvety maple sweetness, and the pleasantly nutty bite of quinoa. One of my favorite things about this recipe is how it bridges comfort and health, making it perfect for breakfast, snack, or dessert. If you’re searching for a pudding that’s a breeze to prepare and endlessly adaptable, you’re about to fall in love!

Ingredients You’ll Need

What makes this Quinoa Pudding so special isn’t a long, intimidating list of ingredients, but rather a handful of everyday essentials that work in perfect harmony. Each element brings something irresistible to the mix, building a dessert that’s far greater than the sum of its parts.

Quinoa: The star of the show, quinoa adds a lovely, slightly nutty bite and boosts the pudding with extra protein and texture.
Milk (your choice): Whether you go with whole, almond, soy, or coconut milk, each adds creamy richness and influences the final flavor profile.
Maple syrup: This natural sweetener delivers gentle warmth and caramel notes. Adjust the amount for your preferred sweetness or swap for your favorite alternative.
Pure vanilla extract: Vanilla rounds out the flavors and deepens the pudding’s comforting aroma.
Cinnamon: A dash infuses warmth and boosts the cozy factor.
Pinch of salt: Just enough to enhance all the flavors and keep the sweetness in check.

How to Make Quinoa Pudding

Step 1: Rinse the Quinoa

Start by giving your quinoa a good rinse in a fine mesh colander under cold water until the water runs clear. This quick step is key to removing quinoa’s natural bitterness, ensuring your pudding turns out delicately flavored and not earthy or soapy. Drain well to prevent any excess water from watering down your pudding later on.

Step 2: Combine the Base Ingredients

In a medium saucepan, add your rinsed quinoa, the milk (or blend of milk alternatives), maple syrup, cinnamon, and a pinch of salt. This is when everything starts to come together — the milks will create a velvety backdrop, the maple syrup adds just the right amount of sweetness, and cinnamon brings that unmistakable warmth. Give everything a gentle stir before placing the pot over medium heat.

Step 3: Simmer and Stir

Bring your mixture to a gentle boil, then immediately reduce to a low simmer. Cover the pot, leaving the lid cracked so some steam can escape, and set a timer for 20 to 25 minutes. Pop in every 5 minutes or so for a quick stir; this helps prevent any sticking and ensures even cooking, turning the mixture creamy bit by bit.

Step 4: Thicken and Finish

After about 20 to 25 minutes, remove the lid and let the pudding simmer uncovered for another 5 minutes. The goal is to let some of that extra liquid cook off while a luxurious, spoon-coating consistency develops. When you’re happy with the thickness (remember it’ll thicken more as it cools), turn off the heat and stir in the vanilla for a fragrant finish. If you want it even creamier, mix in another splash of milk at this stage.

Step 5: Cool and Serve

Pour the pudding into bowls, then let it rest for a few minutes before serving. You’ll notice it continues to thicken as it cools, making each spoonful dreamier. For an extra pop of spice, add a sprinkle of cinnamon on top. Trust me, this finishing touch is as delightful for the eyes as it is for the taste buds!

How to Serve Quinoa Pudding

Garnishes

Elevate your Quinoa Pudding with a handful of your favorite toppings. A dusting of cinnamon, a few fresh berries, sliced banana, or chopped nuts can add color, crunch, and even more flavor. For a little decadence, try a drizzle of maple syrup or a sprinkle of toasted coconut flakes. It’s fun to mix and match depending on your mood (or whatever you have on hand in the pantry).

Side Dishes

While Quinoa Pudding is wonderfully satisfying on its own, it also plays well with others. Pair it with a fresh fruit salad for brunch, or serve it alongside a platter of baked apples for a cozy dessert spread. If you’re enjoying it for breakfast, a strong cup of coffee and some crisp toast on the side create a balanced, energy-boosting meal.

Creative Ways to Present

For a playful twist, layer your pudding in small glass jars with fruit compote or yogurt for a pretty parfait. Serve it in teacups for an elegant dessert table, or pour it into popsicle molds and freeze for a chilly summer treat. However you present it, this Quinoa Pudding is guaranteed to impress!

Make Ahead and Storage

Storing Leftovers

Quinoa Pudding keeps brilliantly in the fridge, covered in an airtight container for up to three days. As it sits, the texture may get a little thicker, making it especially dreamy for next-day breakfasts or snacks. If you prefer it on the looser side, just stir in a splash of milk before serving.

Freezing

While you can freeze Quinoa Pudding for up to a month, keep in mind that the texture of the quinoa may soften further upon thawing. Freeze in individual portions for easy grab-and-go treats, and let thaw overnight in the refrigerator before eating. Give it a good stir to bring it back to life!

Reheating

For a warm, cozy bowl, reheat your pudding in the microwave or on the stovetop over low heat. Add a tablespoon or two of milk to loosen the consistency as needed. Stir often to prevent sticking and restore that luscious, creamy texture.

FAQs

Can I make Quinoa Pudding with pre-cooked or leftover quinoa?

Absolutely! If you already have cooked quinoa, simply simmer it with the milk, sweetener, and spices for a shorter time, around 10 to 15 minutes, until thick and creamy. The result will be a bit different, but still delicious and super speedy.

What are the best milk options for a dairy-free Quinoa Pudding?

I love using a mix of unsweetened almond and soy milk for dairy-free versions, but coconut milk is also excellent for a richer texture. Feel free to experiment with your favorite non-dairy milks; each brings its own character to the pudding.

Is this Quinoa Pudding recipe suitable for meal prep?

Yes! Quinoa Pudding is a dream for meal prepping. Simply make a batch, portion it into containers, and enjoy a quick, satisfying breakfast or snack throughout the week. It’s delicious both cold and reheated, so you can enjoy it anytime.

Can I add mix-ins like fruit or chocolate?

Definitely! Fold in raisins, chopped dried fruit, or a handful of dark chocolate chips after cooking for extra bursts of flavor. Stir in fresh berries or thinly sliced banana just before serving for a vibrant twist.

How can I make this recipe nut-free?

Simply use nut-free milk alternatives (such as oat, soy, hemp, or dairy milk) and skip any nut garnishes on top. The rest of the Quinoa Pudding recipe remains just as tasty and inclusive for everyone.

Final Thoughts

If you haven’t tried Quinoa Pudding yet, now is absolutely the time. With its creamy texture and comforting flavors, it’s a nourishing treat that feels both classic and fresh. I can’t wait for you to take that first, warm spoonful; it just might become your new go-to for breakfast, dessert, or any sweet moment in between!

Quinoa Pudding Recipe

★★★★★

5.3 from 21 reviews

Author: Lila
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Creamy and comforting, this Quinoa Pudding is a delightful twist on traditional rice pudding. Made with wholesome ingredients like quinoa, milk, and maple syrup, this easy-to-make dessert is perfect for a cozy night in.

Ingredients

Scale

Quinoa Pudding:

1/2 cup quinoa, 85g
2 cups milk, 480g such as whole milk , unsweetened coconut milk, or unsweetened almond milk (I used 1 cup soy milk, 1 cup almond milk)
2 tbsp maple syrup, 30-45g (you can increase or reduce this amount or use any sweetener you like)
1 tsp pure vanilla extract, 5g
1/2 tsp cinnamon, 1.5g
Pinch of salt

Instructions

Rinse Quinoa: Place quinoa in a mesh colander. Rinse thoroughly with cold water (until the water runs clear) and allow to drain.
Cook Quinoa: In a medium pot, combine the quinoa, milk, maple syrup, cinnamon, and salt. Bring to a boil over medium heat. Reduce heat to a low simmer and cover, leaving the lid cracked so that some steam may escape. Simmer for 20-25 minutes, stirring about every 5 minutes or so.
Thicken Pudding: Remove the lid and continue simmering for 5 more minutes or until the pudding has thickened and the quinoa has absorbed most (but not all) of the milk. Remove from heat, add vanilla, and stir. If needed, add more milk for desired consistency.
Serve: Pour into bowls and allow to cool for a few minutes before serving. Pudding will thicken further when refrigerated. Sprinkle with cinnamon, if desired.