Quinoa Pudding: Basics and Variations

Mango-Banana Quinoa Pudding

The fruit season is just upon us here in Canada, and I’m looking forward to expanding my list of quinoa puddings.

These desserts are a low-cal favourite in our family. Or to put it another way: the spouse eats them faster than I can make them.

These recipes are all variations on the same theme: cooked quinoa, puréed fruit or squash, milk, eggs, spices/extracts, and sweetener. Once you know the basics, it’s easy to try new ones.

I thought it might be useful to bring my favourite recipes together in one post so you can see how they work. I’ll keep adding to the variations as I make them and, if you create one worth sharing, let me know and I’ll post it here.

For Weight Watchers: The point value depends on the milk that you use, but the recipe makes roughly 10 ½-cup servings with a point value of about 2 per serving.

QUINOA PUDDING BASICS

Basic Ingredients

  • 2 cups cooked quinoa
  • 3½ cups liquid (any alternative milk + puréed fruit)
  • ½ cup liquid egg substitute (2 eggs)
  • Sweetener, to taste
  • Spices and/or extracts, salt

Basic Instructions

  1. Purée desired fruit and measure resulting liquid.
  2. Add enough milk to bring total liquid to 3½ cups.
  3. Pour into a large bowl and whisk in eggs + spices/extracts + salt.
  4. Taste-test for sweetness and add sweetener if necessary (usually ¼-½ cup).
  5. Add cooked quinoa to liquid ingredients.
  6. Bake in 325 degree oven for 60-70 minutes until the sides are pulling away from the pot. The middle will be liquid-y and jiggle because the quinoa is not yet set.
  7. Let stand for 15 minutes for liquid to absorbed.
  8. Chill in refrigerator.

VARIATIONS

Chocolate-Banana Quinoa Pudding

Chocolate-Banana:

  • Purée 1-2 bananas
  • Add milk to make 3½ cups
  • Add sweetener (usually ¼-½ cup, but I used ¾ because the cocoa was bitter)
  • Add 2 tbsps. cocoa powder, 1 tsp. vanilla, ½ tsp. ground cinnamon, and ¼ tsp. salt
  • Don’t forget quinoa and egg!
  • Took longer to cook: about 1 hour and 25 minutes. Just make sure edges are browned and pulling away from the sides of the pan.

Mango-Banana:

  • Purée together 1 mango + 1 banana or 2 mangos + 1 banana or 2 bananas + 1 mango
  • Add milk to make 3½ cups.
  • Add sweetener (usually ¼-½ cup)
  • Add ½ tsp. vanilla, ¼ tsp. ground cinnamon, ¼ tsp. salt
  • Don’t forget quinoa and egg!

Banana Quinoa Pudding

Banana:

  • Purée 1-2 bananas
  • Add milk to make 3½ cups
  • Add sweetener (usually ¼-½ cup)
  • Add 1 tsp. vanilla, ¼ tsp. ground cinnamon, and ¼ tsp. salt
  • Add pinch of ground cloves and pinch of nutmeg
  • Don’t forget quinoa and egg!

Pumpkin or Butternut Squash:

Butternut Squash Quinoa Pudding

  • Purée 1-2 cups pumpkin or butternut squash
  • Add milk to make 3½ cups
  • Add sweetener (usually ¼-½ cup)
  • Add 1 tsp. vanilla, ¼ tsp. ground cinnamon, and ¼ tsp. salt
  • Add pinch of ground cloves and pinch of nutmeg
  • Don’t forget quinoa and egg!

Plum:

  • Plum Quinoa PuddingPurée 3-4 plums (about 1 cup)
  • Add milk to make 3½ cups
  • Add sweetener (usually ¼-½ cup)
  • Add ½-1 tsp. ground cinnamon, ½ tsp. vanilla, ¼ tsp. salt, and a pinch of nutmeg
  • Don’t forget quinoa and egg!
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7 thoughts on “Quinoa Pudding: Basics and Variations

    • Thanks. I got the idea of the Cooking Quinoa blog and then branched out into my own variations as well as altering ingredients to fit my lactose-free, weight loss diet. I hope you make and enjoy!

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