This deliciously creamy quinoa pudding is a healthier alternative to traditional rice pudding. It's high in protein, low in sugar and ready in as little as 20 minutes. Perfect as a healthier dessert or snack any time.
Making quinoa pudding is an easy and delicious way of including quinoa in your diet. It's creamy and rich though made with hardly any fat and a very moderate amount of sugar. It's also very quick and easy to make and uses a handful of pantry ingredients.
Quinoa has long been known as a nutritional powerhouse high in protein, fibre and minerals. It's also very easy to prepare and has endless culinary uses. In this recipe it takes the place of traditional rice and creates a delicious, satisfying, healthier dessert or snack you can enjoy with lots of different toppings.
Quinoa pudding ingredients
This quinoa pudding is made using white quinoa and semi-skimmed (light) milk. I also used vanilla extract and cinnamon for added flavour and sweetened this dessert with maple syrup.
Once cooked stir in a spoonful of mascarpone cheese for a luxuriously creamy finish.
Do I have to presoak the quinoa
No, you don't although you can if you normally do and prefer to. While it's true that quinoa can sometimes taste a little bitter and soaking it for 2 hours can prevent that it is not necessary to soak it for this recipe. All the other ingredients in the recipe contain some amount of sweetness and your quinoa pudding will definitely not taste bitter.
Step-by-step recipe instructions
1.Rinse and drain the quinoa and place in a small pot. Add most of the milk and bring to the boil stirring often.
2. Lower the heat and simmer for 10 minutes stirring frequently.
3. Add the vanilla, maple syrup, cinnamon, pinch of salt and the rest of the milk and continue simmering for 5-6 minutes until the pudding has thickened and the quinoa is fully cooked. If you need to cook it a little longer add a splash of milk or water as the mixture will thicken further.
4. Remove from the heat, stir through the mascarpone and serve hot. Alternatively chill before serving.
Substitutions
- Milk: I used regular milk but oat, almond or hazelnut milk would work well too.
- Mascarpone: If you want to enjoy this dessert vegan use coconut cream or vegan mascarpone.
- Maple syrup: This can be replaced by honey, agave syrup, coconut sugar or any other sweetener. You could also sweeten this pudding with mashed ripe banana (stir it in once the pudding has been cooked).
- Cinnamon: You can omit it or use another spice such as a little ground ginger or nutmeg (just a sprinkle). You could also use a bit of each. Pumpkin spice is also a good alternative.
Top tips and FAQs
- It is important to stir this pudding frequently as it's cooking to prevent it sticking to the pot.
- You can serve this easy quinoa dessert with toasted nuts or seeds, fresh fruit, fruit compote (as I have done) or simply enjoy it on its own. Serve warm or chilled.
- If you want to sweeten this pudding with mashed banana do so after the pudding has been cooked.
- The pudding will thicken as it cools so you may want to add a splash of water or milk to loosen the consistency.
- Refrigerate for up to 3 days.
- Not suitable for freezing.
You might also like
- Quinoa Raspberry Smoothie Bowl with Prunes
- Overnight Quinoa with Banana (Low Carb)
- Quinoa Chocolate Porridge with Banana
Check out also this collection of 27 everyday healthy cacao recipes.
Keep in touch!
If you make this quinoa pudding recipe I'd love to know how it turned out for you. Did you make any swaps? Let me know in the comments below, thanks!
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Recipe
Quinoa Pudding Recipe (Low Sugar)
Ingredients
- ⅔ cup (110 g) raw quinoa rinsed
- 1 cup+1tbsp (260 ml) milk regular, almond or oat, adjust the amount to your taste
- 1 teaspoon vanilla extract
- 1½ tablespoons maple syrup or to taste
- ½ teaspoon cinnamon
- 1 tablespoon mascarpone cheese or heavy cream/double cream
- Pinch of fine sea salt
Instructions
- Rinse and drain the quinoa and place in a small pot. Add most of the milk and bring to the boil stirring often. Lower the heat and simmer for 10 minutes stirring frequently.
- Add the vanilla, maple syrup, cinnamon, pinch of salt and the rest of the milk and continue simmering for 5-6 minutes until the pudding has thickened and the quinoa is fully cooked. If you need to cook it a little longer add a splash of milk or water as the mixture will thicken further.
- Remove from the heat, stir through the mascarpone and serve hot. Alternatively chill before serving.
Notes
- It is important to stir this pudding frequently as it's cooking to prevent it sticking to the pot.
- You can serve this easy quinoa dessert with toasted nuts or seeds, fresh fruit, fruit compote (as I have done) or simply enjoy it on its own. Serve warm or chilled.
- If you want to sweeten this pudding with mashed banana do so after the pudding has been cooked.
- The pudding will thicken as it cools so you may want to add a splash of water or milk to loosen the consistency.
- Refrigerate for up to 3 days.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Steve says
Careful to cool thoroughly-it takes longer than expected. Good nutty flavor, would be a fun mix in to oatmeal or yogurt.
Monika says
Thanks for the feedback:)
Angie says
Is the purpose of the mascarpone cheese to simply add creaminess? That is not an ingredient I typically have on hand and not sure I want to purchase a tub for 1 tbsp of use - any other healthy replacement suggestions? Would Skyr yogurt work?
Monika says
Yes, if you've used it before in other recipes and found that it adds creaminess. This really depends on personal preference. Because Skyr contains no fat you may need to add a little more to get that creamy consistency but also keep in mind that it's sour so try not to add too much. Hope this helps:)
Alice Cook says
Would plain yogurt be an acceptable substitute for the marscapone?
Monika says
It should be fine, you can also try cream cheese or heavy cream/double cream.
Zeba@Food For The Soul says
Looks amazing, healthy and delicious. You made it look so simple 🙂
Monika says
Thank you! It really is very simple:)
Corina says
This sounds so tasty! It's a lovely inventive way of using quinoa too and definitely something I'd like to try!
Monika says
Thank you Corina! I hope you like it if you do try it:)
Agness of Run Agness Run says
The colour of this pudding is so attractive! Lovely combination of flavours, it looks worth a try!
Monika says
Thank you! Glad you like the recipe:)
Mandy Mazliah says
This looks heavenly Monika - I just love that colour! #CookBlogShare
Monika says
Thank you Mandy! Cherries are great for making food look good, aren't they?
Balvinder says
What a delicious and pretty quinoa pudding!
Monika says
Thank you! It was quite tasty.
Jacqui Bellefontaine says
I love a traditional rice pudding but wow this looks really interesting. I haven't cooked with Quinoa much (shamed to say) I shall have to change that.
Monika says
Thank you! I am a huge fan of quinoa and the more I cook with it the more I like it, much to my children's despair:) They'd eat pizza instead anytime!
Eb Gargano / easypeasyfoodie.com says
What a lovely dessert idea! I've often thought about using quinoa in a pudding but never quite got round to it! And I love how you've used frozen cherries - making this easy and economical too!! Eb x
Monika says
Thank you! I experiment with quinoa all the time, not all my experiments are successful but this one was:)
Monika says
Thanks! Feel the same way about cherries:)
All That I'm Eating says
I never thought about using quinoa for a dessert, great idea.
Monika says
Thank you! Glad you like it:)
hijackedbytwins says
Love quinoa and cherries! This looks delicious, quinoa is such a versatile ingredient isn't it. Thank you for sharing with #CookBlogShare x
Monika says
Thank you! Yes, I agree about quinoa being so versatile, it's great in so many dishes.