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Closeup of quinoa pudding in a glass topped with berry sauce.

Quinoa Pudding

Creamy and subtly sweet, leftover quinoa pudding is rich and comforting! It's packed with nutrition and has a hearty, slightly nutty flavor.
5 from 1 vote
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Course: Clean Eating Breakfast, Clean Eating Dessert Recipes, Clean Eating Snacks
Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 207kcal
Author: Violet Parcha

Equipment

Ingredients

  • 2 cups cooked quinoa
  • 1 1/2 cups milk dairy or non-dairy
  • 1 egg
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt

Instructions

  • In a medium saucepan, whisk together everything but the quinoa.
    1 1/2 cups milk, 1 egg, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, 3/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon salt
  • Stir in the quinoa.
    2 cups cooked quinoa
  • On medium-high heat, bring the mixture to a simmer, stirring occasionally.
  • Reduce heat to medium-low heat and cook for 20-25 minutes or until the pudding reaches your desired consistency. Continue to stir occasionally.
  • Enjoy warm or chill for later!

Notes

Store

  • Quinoa pudding can be stored in the fridge for 3-5 days or in the freezer 2-3 months. Be sure to let it cool completely before storing.

Topping Ideas

  • Fruit compote
  • Cream
  • Dried cranberries or raisins
  • Chopped nuts
  • Whipped cream
  • A sprinkle of cinnamon
  • Drizzled with honey or maple syrup
  • Fresh fruit
  • Dark chocolate chips or shavings

Nutrition

Serving: 1g | Calories: 207kcal | Carbohydrates: 32g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 54mg | Sodium: 202mg | Fiber: 3g | Sugar: 12g
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