My recent healthy dessert using cherries (Chocolate Cherry Coconut Cake, posted only last week!) was so popular in my house I decided to use them again in this Cherry Quinoa Rice Pudding, which is even healthier! First of all, I have replaced the traditional rice with super nutritious quinoa. I usually like to substitute rice, and even pasta, with quinoa, typically in savoury dishes, but since rice can be used in a sweet pudding I don’t see why quinoa shouldn’t. But instead of cooking it with milk and lots of sugar (as traditional rice pudding inevitably would be), I used sweet cherries, quite a lot of them too, and only ended up adding 1.5 tablespoons of sugar (you can even add a bit less). Cherries, however, contribute much more than sweetness to this dish. They have a delicious rich flavour and vibrant colour, which add so much character to this simple fruity pudding. This 5-ingredient pudding is indeed very simple. The quinoa is cooked with the cherries (which only need to be briefly cooked and pureed beforehand) and coconut milk and all you need to worry about is ensuring the mixture doesn’t stick to the pan so just give it a good stir every few minutes.
This Cherry Quinoa Rice Pudding is dairy free, gluten free (yes, quinoa is naturally gluten free) and 100 % vegan. You can serve it with lightly crushed pistachios if you like or simply enjoy it on its own, chilled or hot, straight from the pan (which is how I like it). If the pudding thickens (as it will if left to stand) top it up with a bit of water or coconut milk (you could also use another type of milk, including cow’s milk if you don’t need this dessert to be vegan).
Share it with someone you love! Happy Valentine’s Day!
You may also like these other healthy < DESSERTS >
Yields 3-4 portions
7 minPrep Time
40 minCook Time
47 minTotal Time
- 350 g frozen cherries
- 1/2 cup quinoa, uncooked
- 1 cup coconut milk
- 1/3 cup water
- 1-1.5 tablespoons sugar
- Rinse the quinoa and allow to drain. Set aside.
- Place the cherries and sugar in a medium saucepan and cook over a high heat until the cherries have completely thawed and syrup starts to form, stirring often (for about 5 minutes). Puree the mixture and pour back into the saucepan.
- Add the quinoa, coconut milk and water, stir thoroughly, cover and bring to a boil. Lower the heat to a low simmer and cook for 35-40 minutes, until the quinoa has softened and thickened, stirring every few minutes (ensure the mixture doesn't stick to the pan). If the mixture starts to bubble up too much open the lid a little.
- Serve hot or cold with crushed pistachios or simply on its own. The pudding will thicken as it stands (you can add a bit more coconut milk, or any other milk or water).