Quinoa Pudding

"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.)"
photo by Ivansocal photo by Ivansocal
photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by Ivansocal photo by Ivansocal
photo by The Frugal Cheflady photo by The Frugal Cheflady
photo by PatriotsGirl photo by PatriotsGirl
Ready In:
1hr 15mins




  • Place quinoa in a bowl of water. Begin the cleaning by rubbing the grain together between your hands. Drain and repeat several times. You will know the quinoa is clean when the water is no longer milky after rubbing. This step is essential for removing the bitter layer that surrounds the grain.
  • Bring quinoa and 6 cups water to a boil in a large saucepan. Reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
  • Preheat oven to 350°F.
  • To measure milk, place powdered milk in measuring cup and add milk to one cup. Stir together to dissolve milk powder. If you do not have powdered milk, its best to use whole milk.
  • Whisk together eggs, egg whites, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Mix in quinoa, nuts, and currants. Pour into a buttered 9-inch square baking pan prepared with a coat of cooking spray.
  • Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake until a knife inserted in center comes out clean, around 40 minutes.
  • Serve warm or at room temperature.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. Cindy Lynn
    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!
  2. lisa__lynn
    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.
  3. Autumn D.
    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... :)
  4. Queen Roachie
    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.
  5. The Frugal Cheflady
    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!!


  1. Ivansocal
    I used skim milk and it turned out fine! I baked mine a bit longer so that the knife would come out clean like the directions but noticed it came out a bit dry so next time i'll stop baking once its firmed up ( 30 minutes).
  2. UmmBinat
    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.
  3. Veggiegirl
    This was super-yum! I'd never had quinoa before and was a bit skeptical. However, my husband and I were thrilled with how it came out. The only substitution I made was using soy milk instead of the non-fat. The hardest part of the recipe (I think) was cleaning the quinoa. Other than that, it was very easy to make. Thanks so much for a great recipe!


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src=http://members.aol.com/sdnt4life/dpg.gif alt=Dirty /> <br /><a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/?action=view&amp;current=kitchen-special-hot2-1.jpg target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/kitchen-special-hot2-1.jpg border=0 alt=Photobucket /></a> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Animation1.gif alt=Image /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/4treasurehunt.gif alt=FFF#2 width=50% /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/chef3.jpg alt=Image /><img src=http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg border=0 alt=Adopted /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg border=0 alt=Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=PAC /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZaarWorldTourFirst.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif alt=/ /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt=/ /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt=ZWT3 /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt=width=50% /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/cookbookswap.jpg alt=/ /></p>
View Full Profile

Find More Recipes