wholeliving

Quinoa Pudding

Pair this lighter version of rice pudding with your favorite dried fruit.
Body+Soul, 2008
  • Prep Time 30 minutes
  • Total Time 2 hours 30 minutes
  • Yield Serves 8
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Ingredients

  • 3/4 cup quinoa, rinsed
  • 4 cups skim milk
  • 1/4 cup turbinado sugar
  • 1/4 cup honey
  • 2 large eggs
  • 1/4 teaspoon ground cardamom
  • 1/2 cup golden raisins
  • 1/4 cup chopped dried apricots

Directions

  1. In a large saucepan, bring quinoa and 3 cups milk to a boil; reduce to a simmer and cook, stirring occasionally, unti tender, 12 to 14 minutes.

  2. Meanwhile, in a medium bowl, whisk together sugar, honey, eggs, cardamom, and remaining cup of milk. Reduce heat to medium-low. Stirring constantly, slowly pour egg mixture into quinoa; add raisins and apricots.

  3. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Pour pudding into a 2-quart dish and let cool slightly. Cover surface directly with plastic and refrigerate until cool, at least 2 hours and up to 2 days.

Recipe Reviews

Reviews (8)

  • laurey1 5 Sep, 2011

    natalie_mm; I recently experimented with quinoa and you need to let the quinoa sit with the lid on for 15min after cooking it. It will be light and fluffy. Good luck.

  • CherylLou 29 Jul, 2011

    I would love the nutritional info on this recipe.

  • natalie_mm 10 Nov, 2010

    Did not come together as a pudding at all. Too much liquid. Don't think the quinoa cooked long enough before egg mixture was added. Additional cooking at the end to soften the quinoa just broke down any creaminess I had developed into a watery consistency. Was salvageable as a breakfast dish, but very sweet.

  • natalie_mm 10 Nov, 2010

    Did not come together as a pudding at all. Too much liquid. Don't think the quinoa cooked long enough before egg mixture was added. Additional cooking at the end to soften the quinoa just broke down any creaminess I had developed into a watery consistency. Was salvageable as a breakfast dish, but very sweet.

  • lisananette 8 Jun, 2010

    I made this recipe too late in the evening to have it for dessert, but I just had a bowl for breakfast and even though it doesn't have that creamy pudding consistency, it's still REALLY yummy. I added a little vanilla during the cooking process.

  • kaylarae 13 May, 2010

    Well, I was disappointed with this recipe. I love rice pudding and I love quinoa and I was really looking forward to this, but for some reason this just didn't quite work out. I was painfully careful when adding the egg mixture, but the pudding ended up having a curdled kind of texture - not creamy and nice like it looks in the picture. I added more spices to give it a chai flavor which was nice, but the texture was just not right. I think I'll just keep using quinoa for savory applications. :(

  • superfit5 26 Dec, 2008

    Lovely recipe. Next time I make it I will reduce the amount of milk (I used soy milk) by a cup. I think the quinoa only needs 2 cups-maybe 2.5 at the most to cook in the first step. I added dried cranberries and raisins. Delicious.

  • superfit5 26 Dec, 2008

    Lovely recipe. Next time I make it I will reduce the amount of milk (I used soy milk) by a cup. I think the quinoa only needs 2 cups-maybe 2.5 at the most to cook in the first step. I added dried cranberries and raisins. Delicious.