Quinoa pudding in a white ramekin

Quinoa Pudding


Quinoa pudding


Naturally gluten-free, high in protein, magnesium, potassium, folate, fiber and more, quinoa is gaining in popularity as never before. Including quinoa in your diet is easy. Although it is really a seed, it cooks like a grain and can be substituted in most recipes where other grains are used like quinoa pudding instead of rice pudding or in tabouli instead of couscous.

Quinoa Pudding

Course Breakfast, Snack
Cuisine American
Keyword antioxidants, fiber, grains, quinoa
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4


  • 2 cups quinoa cooked (basic recipe)
  • ½ cups raisins
  • 3 cups milk or milk alternative [hemp, soy, almond, or rice]
  • ½ cup shredded coconut
  • 1/3- cup honey or ½ cup brown sugar
  • ½ cup almonds or walnuts ground
  • 3 eggs beaten
  • ½ tsp cinnamon
  • 1/8 tsp salt
  • ½ tsp lemon or orange rind grated
  • 1 tsp vanilla
  • 1 Tbsp butter
  • 1 tsp lemon juice


  1. Combine all ingredients. Pour into greased baking dish or greased individual custard cups.
  2. Bake in 350 F-degree oven until set, about 45 minutes.
  3. Serve hot or cold, topped with yogurt, cream or milk.

Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, mental health.  Follow me on Facebook, Instagram and Twitter.


Source: Quinoa Corporation Website

Photo credit: Sara

Write a comment