Healthy sweet quinoa pudding recipe

by | Dec 23, 2014 | Breakfast, Gluten Free, Recipes, Sweets | 0 comments

As I work alongside so many patients with food intolerances, I am always on the hunt to create new recipes that are wheat, dairy, gluten, egg and refined sugar free (that still taste delicious). A sweet treat that is healthy and nutritious is always appreciated! This is my take on a traditional rice pudding and can be enjoyed as dessert or as a breakfast. I used ‘Keenwah’s’ white quinoa for this recipe (check out for more quinoa recipes). Will last in the fridge for up to 3 days so make a batch and enjoy it over a few days as it does take around 30 minutes to prepare. Its worth the wait! Enjoy!


1 cup ‘keenwah’ whole white quinoa

2 cups coconut milk

2 cups almond milk

¼ cup organic maple syrup

1 tsp vanilla extract

½ tsp cinnamon

Flaked almond, to garnish

Banana or berries, to garnish (or any other fruit you choose)



1-  Rinse the quinoa in a colander or strainer for a few minutes with cold water and allow to drain

2- In a medium pot, combine the coconut milk, almond milk, cinnamon, maple syrup and cinnamon.

3- Add the quinoa and slowly bring to the boil, stirring occasionally.

4- Once it has reached boiling point, turn the temperature down and allow to simmer with a lid on for 25-30mins or until quinoa is cooked well. Stir every 5 mins or so to ensure if does not stick at the bottom of the pot. To ensure the pudding thickens appropriately, leave the lid open a little to allow some steam to escape.

5- Once almost all of the milk has been absorbed and quinoa is cooked, remove from heat.

6- Pour the mixture between 4 cups or small bowls and allow to cool for a few minutes.

7- Garnish with a little cinnamon, flaked almonds and your choice of fruit- my pick are fresh berries or bananas. Serve warm.

Serves 4

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