Name: Easy Quinoa Pudding
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups cooked quinoa; 1 1/2 cups milk (dairy or non-dairy like almond, oat, or coconut milk); 2–3 tbsp maple syrup or honey (adjust to taste); 1/2 tsp ground cinnamon; 1 tsp vanilla extract; Pinch of salt; Optional toppings: fresh fruit, chopped nuts, shredded coconut, dried fruit

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Easy Quinoa Pudding is a creamy, comforting dessert—or breakfast—that’s both nourishing and satisfying. I love how it takes the wholesome goodness of quinoa and transforms it into something rich and subtly sweet, with a texture that’s similar to rice pudding but a little nuttier and more nutrient-packed.

Why You’ll Love This Recipe

I like that this pudding is naturally gluten-free, packed with protein, and easy to adapt to my taste. It’s a great way to use leftover cooked quinoa, and I can enjoy it warm or chilled. Whether I’m looking for a cozy dessert or a make-ahead breakfast, this recipe always delivers. Plus, it’s easy to flavor with fruits, spices, or sweeteners of my choice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked quinoa
Milk (dairy or non-dairy like almond, oat, or coconut milk)
Maple syrup or honey
Ground cinnamon
Vanilla extract
Pinch of salt
Optional toppings: fresh fruit, chopped nuts, shredded coconut, dried fruit

Directions

I combine the cooked quinoa and milk in a saucepan over medium heat.
I stir in the maple syrup or honey, cinnamon, vanilla extract, and a pinch of salt.
I bring it to a gentle simmer, stirring occasionally to prevent sticking.
I let it cook for 10–15 minutes until the mixture thickens and becomes creamy.
If it thickens too much, I stir in a splash more milk to reach my desired consistency.
Once done, I remove it from the heat and either serve it warm or chill it for later.
I top it with fresh fruit, nuts, or coconut just before serving.

Servings and timing

This recipe makes about 3–4 servings.
Prep time: 5 minutes
Cook time: 15 minutes
Total time: around 20 minutes

Variations

I often change it up by adding mashed banana for natural sweetness, or stirring in some cocoa powder for a chocolate version. When I want extra richness, I use canned coconut milk. I’ve also made it with a swirl of berry compote or chopped dates for added texture and flavor. For fall, I love mixing in pumpkin puree and a dash of nutmeg.

Storage/Reheating

I store leftover quinoa pudding in an airtight container in the fridge for up to 4 days. When I reheat it, I add a splash of milk to loosen it up and warm it gently on the stove or in the microwave. It also tastes great cold, especially in the warmer months.

FAQs

Can I use uncooked quinoa?

No, I always start with fully cooked quinoa. Uncooked quinoa needs a different cooking process and wouldn’t turn out creamy in this recipe.

What’s the best milk to use?

I like using almond milk or oat milk for a dairy-free version, but regular whole milk gives it a richer texture. Coconut milk makes it extra creamy.

Can I sweeten it with something else?

Yes, I’ve used agave, brown sugar, and even dates blended into the milk. I just adjust the amount to taste.

Is quinoa pudding healthy?

Yes, it’s a wholesome option compared to many traditional desserts. Quinoa is a complete protein, and I can control the sweetness and fat based on the ingredients I use.

Can I make it ahead?

Absolutely. I often make a batch and portion it into jars for breakfast or snack prep. It thickens a bit in the fridge, so I stir in a little milk before eating.

Conclusion

Easy Quinoa Pudding is one of those comforting recipes I turn to when I want something that feels indulgent but is actually good for me. I love how simple it is to make and how versatile it is for any time of day. Whether I serve it warm in the winter or chilled in the summer, it always hits the spot.