This vegan 5-ingredient Quinoa Rice Pudding with Cherries is a low sugar, healthier alternative to traditional rice pudding.
This quinoa rice pudding is a rich and creamy dessert/snack, high in healthy protein and low in sugar. It’s super easy to make and absolutely moreish!
Why is this a healthy dessert/snack
First of all, I swapped the traditional rice for 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 quinoa rice pudding!
They have a delicious rich flavour and vibrant colour, which add so much character to this fruity quinoa pudding. They are also full of goodness!
How to make easy quinoa pudding
This 5-ingredient pudding is very simple to make. Start by briefly cooking the cherries with the sugar until syrup starts to form. Puree the mixture, combine with the quinoa, coconut milk and water, cover and bring to boil. Lower the heat and simmer for 35-40 minutes stirring often (so the mixture doesn’t stick to the pan). Enjoy hot or cold!
You can serve this easy quinoa dessert with lightly crushed pistachios, other nuts or fruit or simply enjoy it on its own. It’s equally delicious chilled or hot. If the pudding thickens (as it will if left to stand) top it up with a bit of water or coconut milk (or any other milk).
If you like this quinoa recipe you may also like this easy cherry crumble recipe with quinoa and almonds. It’s gluten free too!
More unusual ‘sweet’ quinoa recipes
Check out also this collection of 27 everyday healthy cacao recipes.
Quinoa Rice Pudding with Cherries (Low Sugar)
- 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).