Quinoa Pudding #1: With Dried Cranberries

Quinoa-Cranberry Pudding

Quinoa-Cranberry Pudding

Sick of rice in just about every dish?  Here’s an alternative, a quinoa version of rice pudding. 

This dessert provides all the comfort-food quality of milk, eggs, vanilla, and cinnamon cooked together, but the quinoa adds more texture than rice, and the dried cranberries punctuate the dish with a chewy sweetness. 

Also, you can vary it by not using cranberries but adding other ingredients.  Recently, I used leftover pumpkin puree, and a blog reader, Rhonda, has added chocolate.  Just remember to subtract the value points of the cranberries and add in those of the new ingredient.

Update: I have posted two more versions of this pudding since its original publication: the pumpkin or squash pudding and a summer edition with banana.

Best served warm.

Printer-friendly recipe

Makes 8 ½-cup servings


  • 1 cup quinoa seeds
  • 2 large eggs
  • ½ cup artificial sugar
  • 2 ½ cups milk
  • 1 tsp. vanilla
  • ¼ tsp. salt
  • Pinch of ground cinnamon
  • ½ cup dried cranberries


  1. Rinse quinoa seeds if the manufacturer has not indicated that this has been done.
  2. Put 2 cups of water in a saucepan and bring to a boil.
  3. Add quinoa and bring to boil again.
  4. Lower heat to simmer.
  5. Cover and cook for 15-20 minutes.  The quinoa should have absorbed all the water, and you should have approximately 2 cups.
  6. In a bowl, beat eggs with a whisk.
  7. Stir in artificial sugar, milk, vanilla, salt, cinnamon, and cranberries.
  8. Add cooked quinoa to liquid ingredients.
  9. Bake in 325 degree oven for 45 minutes. The quinoa will not be set yet.
  10. Let stand for 15 minutes for liquid to absorbed.

For Weight Watchers: 2.5 points per ½-cup serving on the Points plan and 3.5 points per ½-cup serving on the PointsPlus plan.

Nutritional Information for a ½-cup serving:

  • Calories 108 (19 from fat)
  • Protein 5 grams
  • Fat 2 grams
  • Carbohydrate 17 grams
  • Fibre 2 grams
  • Cholesterol 0 mg
  • Sodium 102 mg

This food is low in saturated fat, and very low in cholesterol. It is also a good source of Vitamin D, riboflavin, Vitamin B12, magnesium, and manganese.

(Adapted from “Quinoa Pudding” at Quinoa 365: The Everyday Superfood Blog at http://www.cookingquinoa.net/quinoa-pudding/)

7 thoughts on “Quinoa Pudding #1: With Dried Cranberries

  1. Made this recipe on the weekend, really like it, and shared it with my mom and sister the next day, who are also both on W/W (they liked it too). Unfortunately I didn’t have any cranberries (or raisins) on hand, so I substituted 1/2 c. of chocolate chips instead(heh heh). It was really good, but because I stirred the pudding as directed while it was hot, the chips all melted throughout the pudding, so essentially this was chocolate quinoa pudding… (!) Also I only had liquid sweetener on hand (Sugar Twin, which is my preferred brand by far because it has less aftertaste IMO); I used only 1/4 c. liquid of this (says on the Sugar Twin container that this is equivalent to 1 c. of sugar). I am very sensitive to any fake sweetener taste though, I would far rather things taste less sweet and use it more sparingly, so next time I make this I will use only 1/8 of a cup of the liquid Sugar Twin… and the cranberries of course. All in all this was a good keeper, thanks for posting! 😉

    • Rhonda, thanks for sharing, and I’m glad the recipe will be a keeper. But you didn’t say if you thought your “tweaking” made a great chocolate pudding! Let us know!

      I’m looking into the artificial sugar problem. You can taste it in some recipes, but not in others. I’ve heard about a sweetener called Zero that’s natural, has no aftertaste, and (sigh) costs a fortune. It might be worth it though for baked goods.

      • Actually the chocolate quinoa pudding was quite good! Probably a variation with cocoa instead of cranberries would be the easiest way to make it again (intentionally that is)… We all thought it tasted like a classic cookie recipe from our childhood, “fiddle diddles”, which is a no-bake drop cookie made with oats, I guess the quinoa has a bit of an oat-y flavour…

      • Okay, Rhonda, you’ve definitely got my chocolate “monster” on the move. I am now on a search for a good recipe for chocolate quinoa pudding that will work for those of us who are dieting.

  2. Further to this, I made this pudding again, this time with the cranberries, and it turned out great. I used 1/8th of a cup of liquid Sugar Twin, which was just the right amount I’d say. Btw, I have found that a full 15 minutes is needed for the quinoa to boil. Also, I eliminated the step of stirring the pudding when it was in the oven, it turned out just fine when I ignored it for the 45 minutes…

    • Thanks, Rhonda, for the info. I think you could beat up this pudding, throw it to the ground, and stomp on it…and it still would work! I just made it, adding 1 cup of leftover pumpkin puree and not stirring to see what would happen. Delicious and perfect. I’ll adjust the recipe to reflect our experience.

  3. Pingback: Quinoa Pudding #3: Summertime Banana | The Food ReFashionista

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