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Quinoa Pudding

Quinoa Pudding

  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m
Lynda Q

Lynda Q

A quinoa version of rice pudding for those who want to find new ways to use this supergrain.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Rinse and drain the quinoa. Bring water and quinoa to a boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover, and simmer for 15 minutes. Remove from the heat.
  2. Blend together the milk, bananas, sugar, and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan with the quinoa.
  3. Place the pan over medium heat. Cook and stir until the mixture becomes thick and creamy, 5 to 10 minutes. Remove from the heat. Stir in the butter and vanilla and serve warm.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

liquidfaith
106

liquidfaith

7/9/2009

I really enjoyed this! I modified it by using vanilla almond milk so I did not add any more vanilla or sugar. About half way through I added dried cranberries and chopped walnuts. A fabulous and healthy desert!

whatsanoven
88

whatsanoven

5/12/2008

Yummy quinoa. A few changes: I used fat-free half-and-half in place of whole milk, substituted orange juice for 2 of the cups of water, added shredded coconut and raisins and used a bit more butter. Since the butter was salted, I didn't add more salt. In place of refined white sugar, I used a drop of real maple syrup. Next time, I'll skip the maple syrup because the bananas and orange juice definitely made it sweet enough.

Tresa79
80

Tresa79

10/15/2007

Use a big pot when making this, I made a half recipe and it foamed up tremendously. It's kind of like a light and airy tapioca. The riper the banana I think the less the sweetener you need. I had to add honey to mine because the banana wasn't overripe.

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