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Quinoa Pudding: 20-Minute Divine Creamy Treat

Quinoa Pudding
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Quinoa Pudding with Coconut Milk & Maple Syrup is a creamy, dairy-free, and gluten-free dessert packed with wholesome ingredients. Naturally sweetened with maple syrup and infused with warm cinnamon and vanilla, it’s the perfect healthy sweet treat for breakfast, snack, or dessert.

Ingredients

Scale
  • 1 cup cooked quinoa (white quinoa preferred)
  • 1 cup full-fat canned coconut milk
  • 1/2 cup unsweetened almond milk (or other plant milk)
  • 1/4 cup pure maple syrup (adjust to taste)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • Optional Toppings:
  • Fresh berries or banana slices
  • Toasted coconut flakes
  • Chia seeds or hemp hearts
  • Nuts or nut butter drizzle
  • Cocoa nibs or dark chocolate chips

Instructions

  1. Cook the Quinoa: Rinse 1/2 cup dry quinoa and cook in 1 cup of water for 12–15 minutes, until tender. Fluff with a fork and cool slightly.
  2. Combine Ingredients: In a saucepan over medium heat, mix cooked quinoa, coconut milk, almond milk, maple syrup, vanilla, cinnamon, and salt.
  3. Simmer: Stir occasionally and simmer 10–15 minutes until the pudding thickens and the quinoa absorbs the flavors.
  4. Adjust Texture: Add a splash of milk if it becomes too thick. Taste and adjust sweetness as desired.
  5. Serve: Enjoy warm for comfort or chilled for a refreshing treat. Top with fruits, nuts, or coconut flakes.

Notes

  • Use full-fat coconut milk for a rich, creamy texture.
  • Simmer gently and stir often to avoid sticking.
  • Customize with cocoa powder, spices, or fruit toppings.
  • Stores up to 5 days in the fridge or 2 months in the freezer.
  • Reheat with a splash of almond milk to restore creaminess.

Nutrition

Find it online: https://bakerslider.com/quinoa-pudding/

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