By justcallmetoni on September 14, 2005
Photo by Heather'sKitchen
Photo by Heather'sKitchen
"Native to South America, quinoa is rich in fiber, protein and other nutrients. This is a lovely variation on the more common rice pudding and is best served warm. The final product is firm and can be sliced. Top with your favorite fruit and this dessert makes for a terrific breakfast. Since I tend to not like my desserts very sweet, I usually make this with 2/3 cup sugar or a combination of sugar and Splenda. (For Core followers, you can make this Core bu skipping the currants and nuts, and replacing the sugar with Splenda. Add the Splenda towards the end to avoid the artificially sweetened taste.)"
Serving Size: 1 (249 g)
Servings Per Recipe: 9
"This was awesomely delicious! I used Ancient Harvest's prewashed organic Quinoa, so was able to skip the first step. Since I didn't have currants on hand, but had golden raisins that need to be used up, I substituted them. I did use slivered almonds, my own extracted vanilla and grated fresh nutmeg on top along w/the cinnamon and sugar. As suggested in the instructions, I used whole milk. We just had it hot for breakfast. DH poured some of my homemade maple syrup (refrigerated from french toast a couple days ago) on his serving and went back for seconds (small eater so this was significant!). I ate mine as it came out of the baking dish and thought it was perfect. I did use a little less sugar than the recipe called for. Thanks for sharing!"
"I just gave this recipe a shot and I love the way it came out! I made a few changes here and there; 3 egg substitutes, 3/4 c. quinoa, 3/4 c. soy milk, 1/4. fat free half and half, ideal sugar substitute, no almonds/currants. I made less quinoa (I only have 8x8 pan) but still used the same amount of milk. It came out a great yummy custardy layer on top. Wonderful! Thank you for the recipe."
"I'm having mixed reviews from my family on this dish, honestly I used the full cup of quinoa, I wish I had used less because I found it ate all the moisture up(and I added extra) I used maple syrup as a sweetener, almond milk, and coconut extract, tossed in some raisins ans apricots. Its tasty, kinda, lol maybe I just have to accept im not a huge quinoa fan? I will try it again to, and tweek the recipe some more. OH and I also toasted my quinoa before cooking it, with some shredded coconut. My kids ploughed through it like it was gold tho... :)"
"This didn't go over well with me or the fam. I cut back on carbs and fat by using plain soy milk, egg whites, and agave, but those things aside, it was the earthy flavor of the grain itself that didn't seem to go with the sweetness of the custard. Thanks anyway, and it was worth a shot, since I really miss rice pudding while watching carbs. For those who want to try it, I will say that my subs didn't change the consistency of the dish, as far as I can tell... It was really creamy and sweet with a wonderful custard consistency. Just didn't care for the quinoa as a dessert. I'll stick to savory things with it."
"This recipe was a big hit at my house! I agree that it is a bit too sweet, even for a dessert (but that's my preference). I actually made this for breakfast, and it completely disappeared. Even my daughter, who is super finicky and doesn't really like quinoa, liked it. Next time I make it, I will try either rapadura or maple syrup. I also didn't get the custardy layer, despite using less quinoa (I think I halved it, was using quinoa I had cooked the evening before so not sure how much I had to begin with), and the whole amount of eggs, etc. (did not add fruit or nuts this time). I also used whole milk and whole eggs. I did get pockets of custard, but will keep working on trying to get The Layer. Loved this recipe, thanks for posting!!"
"Looking at Heather'sKitchen's photo, I am thinking she poured the mixture on top of the quinoa in the pan. Think I will try that next time. Love this way to use quinoa! 5 stars."
"3 1/2 stars This is too sweet. I made this with 1/4 cup quinoa which I first toasted and recommend. I cooked it in extra water, egg replacer with an additional egg (I recommend real eggs), 1/2 cup rice milk & full fat coconut milk (I also recommend only whole milk), extra non-alcohol vanilla, brown sugar in the quinoa, white sugar on top with extra cinnamon. I used slivered almonds and sweetened dried cranberries. Mine didnt thicken up and there was still liquid in the bottom but Im sure its because of my substitutions so my star rating is not taking that into account or this would be 2 1/2 stars. I also did not get the creamy top. I may try making this again but I doubt it."
"this was my first time eating quinoa and i was hoping to love it because of all the good reveiws, but it just had a weird taste. i think it probably would be better in a savory dish."
"This is a really tasty and unique dessert! I eat a lot of quinoa but never made a sweet dish with it. I would give it five stars, but I didn't get that delicious looking custard layer on top. My quinoa must have just soaked up all the other ingredients. I didn't have any currants so I added some dried cranberries to this. Next time I would leave them out, I think it would be better without any added fruit. I also added sliced almonds because that was what I had in my pantry. I love the texture that they added. I used about 1/2 cup splenda and 1/4 cup sugar, and used 2 tablespoons of fat free half & half in place of the powdered milk. I would love to know from anyone that ended up getting that custard layer on top if they have any secrets! I enjoyed this, but I would enjoy it a lot more with that added layer :-)"
"wow...what a great healthier alternative to rice pudding - not as creamy as i expected, but, definitely yummy"
"This tasted absolutely fantastic! It was not as creamy as (like a rice pudding) as you would expect and I didn't get that custard layer at the top like the photo shows. That's the only reason why I didn't give it 5 stars. Don't let the lack of creamy/rice pudding texture stop you from making this it's is REALLY REALLY good! Don't get me wrong, despite it having a different texture than expected, the texture was still quite good. Make it, you won't be disappointed."
"I tried this recipe tonight as a dessert and it turned out really well. I didn't use powdered milk and substituted 2% with a little half and half to make 1 cup. It didn't turn out as creamy as I had hoped, but I may not have cooked the quinoa enough before baking (I've only made quinoa one other time, so I wasn't entirely sure when it was fully cooked). The taste was really nice, however; just like rice pudding my mom makes. I'll definitely make this again as a way to get more quinoa in my diet."
"I LOVE quinoa and have been looking for yummy recipes. This was quite good. I didn't get the custard/quinoa in layers like in the photo. Mine looked like the bottom part only. The taste was really good, a little sweet for me personally. My eldest son loved it, my husband and the other two didn't care for it, but they don't like rice pudding or anything like that. I used 3 eggs (no egg whites) I used 1% milk (no dry milk.) I used chopped pecans instead of almonds and no currants. I will definitely use this recipe again."
"My first time ever making any kind of pudding. I give this 5 stars even though mine didn't come out like the pic i.e. with the custardy top. No doubt because I tweaked the recipe a bit. I used 2 whole eggs, 1/4 cup brown sugar, 1/2 cup mix of almond and soy milk and no sprinkled sugar on top, just cinnamon. I liked it when it came out but loved it for breakfast this morning - heated up. Thanks for the easy to follow recipe!"
"This was a wonderful treat. I used fresh currants instead of dried because I had some. They gave a nice tartness to the sweet dessert. This was my first time using Quinoa and so far I am liking it. Thank you!"
"This is certainly not healthy. With only 1 cup of quinoa the rest is mostly sugar, eggs and milk."
"Healthy and nutritious! I enjoyed it. I added a half-cup of Splenda instead of sugar, which I prefer. I will add this recipe to my cookbook and will make it again. Thanks for sharing."
"Super delicious! We came across quinoa after reading Eat This, Not That and we gave it a try. Tips: Wash very, very well. Then toast it using the recipe for toasting quinoa on Zaar. This was sweet and I might try a little less sugar next time, but my 12 y.o. son loved it as is and ate the majority of it. I will definitely be making this again and again!! Thanks for the great recipe!"
"This was a great dessert! I tweaked the recipe a bit, but stayed mostly the same. Thanks for the recipe!"