This deliciously-spiced quinoa pudding is as easy to make as it is eat. Dairy-free and vegetarian, it’s the perfect comfort food to nibble on when you’re feeling low. It’s great for breakfast or as... a dessert, and it’s more nutritious compared to a traditional rice pudding, too. Quinoa brings fiber and complete protein to this updated version of a family favorite.
Place quinoa in a strainer, rinse with water, and let it drain for a couple of minutes. Transfer quinoa to a large saucepan and add water, almond milk and cinnamon sticks. Bring to a boil over medium-high heat; reduce to a simmer and cook for 30 minutes, stirring frequently to avoid sticking.
Add raisins, honey, vanilla extract, and ground cinnamon. Stir to combine and remove from the heat. Let it cool to room temperature or refrigerate. Add more almond milk as needed, if pudding gets too thick.
Serve with sliced almonds and chopped fruit, if desired.
Chef Naxielly Dominguez
To make this vegan, swap out the honey for either agave nectar or maple syrup.
Reviews & Comments
After boiling and lowering heat to a simmer, should I cover with a lid?
Response from Cook for Your Life
Great question — the pot doesn't need to be covered while cooking. But watch the pot to be sure liquid isn't cooking off faster than it takes for quinoa to fully cook. If that happens, then reduce heat further and/or add more liquid to your pot. Hope that helps!
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