Quinoa pudding

Make this quinoa pudding that is a healthy and delicious alternative to your regular rice pudding. This quinoa pudding recipe is vegan and gluten-free, but you can make this with your regular milk as well.

Main ingredients to make quinoa pudding:

Quinoa: Quinoa, because of its nutritional values, is considered a whole grain. It contains all nine essential amino acids (1). I somehow feel that quinoa is bland, and this pudding will make it tasty and a good way to include this quinoa in your diet.

Coconut milk: I used homemade coconut milk, but canned milk also works fine. I make this with almond milk as well, and both taste equally delicious.

Sweetener: As this is a pudding and usually served as dessert, I used raw can sugar. You could use coconut sugar, jaggery, honey, maple syrup to make this recipe. If using jaggery, add milk at the end and do not cook further as it will curdle.

How to make Instant pot quinoa pudding:

• Using a colander or strainer, wash the quinoa 2 to 3 times. Washing the quinoa will remove bitterness from it.
• Add the drained quinoa to the instant pot inner pot
• Add water and close the instant pot with its lid.
• Start the instant pot in manual or pressure cook mode and cook for 1 minute.
• Once the instant pot beeps, wait for 5 minutes and manually release the pressure.
• Now start the instant pot in saute mode and add coconut milk, sugar to it.
•  Let it simmer for 5 minutes or more till it reaches your desired consistency.
• Switch off the instant pot and serve the quinoa pudding, warm or chilled!

 Stovetop instructions:

• Wash the quinoa twice and drain the water from it completely.
• Now add this washed quinoa and water to a thick-bottomed cooking vessel. Let it cook for 10 to 15 minutes on low flame with a closed lid. 

• By now, quinoa will absorb almost all of the water.
• Now add coconut milk and cook it further for ten more minutes on medium flame.

• Add sugar and let it simmer for five more minutes.

• Please switch off the flame and add a pinch of cardamom powder or cinnamon powder.

• Mix it well, and healthy, delicious quinoa pudding is ready to serve. Serve it with fresh fruits and dry fruits for the crunch!

How to make quinoa pudding with leftover quinoa:

If you have some leftover quinoa, you can use it to make this pudding.
Add leftover quinoa, milk, and sugar to a bowl and cook it on low flame for about 10 minutes. Switch off the flame, add cardamom powder or any flavoring agent, and quinoa pudding is ready to serve!

Recipe Notes and variations:

• Instead of coconut milk, you can use any plant-based milk. If you don't mind this recipe being vegan, you can use regular milk.
• I usually make this recipe with raw cane sugar. But you could use any sweetener of your choice.
• If using jaggery to make this recipe, add milk at the end as milk will start curdling. To the cooked quinoa, add jaggery, around half a cup of water, and cook it further for 5 to 10 minutes. Then add milk and switch off the flame.
• This recipe will be mildly sweet, and I like to serve it with fresh fruits like strawberries, mangoes, apples, and bananas. These fruits will add a slight sweetness and make this quinoa pudding perfect.
• I used cardamom powder to flavor this pudding. You could try cinnamon powder, vanilla, nutmeg to enhance this dish.
• You could add more milk to adjust the consistency according to your like.
• To make this recipe a quinoa breakfast porridge, I would skip the sugar, add honey or maple syrup, and serve it with lots of fresh fruit.
• This recipe will yield around two servings if you are serving this quinoa pudding as a breakfast. It will yield about four portions if having this as a dessert!

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