A Healthy Dessert You’ll Actually Crave!
Who says a superfood grain like quinoa can’t be a decadent dessert? Forget everything you know about savory quinoa bowls, because this pudding is about to change the game. It soaks up the creamy coconut milk and bright orange flavors to create a wonderfully moist, chewy, and satisfying treat that’s perfect for finishing a meal or even as a special breakfast. It’s cozy, comforting, and surprisingly simple to make!
PREP: 10 minutes | COOK: 20 minutes | YIELD: 8 x ½-cup servings
Ingredients
• 1 13.5-oz / 400 ml can reduced-fat coconut milk
• 1 Tbsp / 15 ml grated orange zest
• 1 cup / 240 ml freshly squeezed orange juice
• ¼ cup / 60 ml brown-rice syrup or yacon syrup
• ½ tsp / 2.5 ml ground cinnamon
• 1 tsp / 5 ml arrowroot powder
• 1 pinch sea salt
• 1 cup / 240 ml quinoa, rinsed
• ½ cup / 120 ml dried cranberries
• ¼ cup / 60 ml shredded unsweetened coconut
Instructions
1. In a heavy-bottomed saucepan, whisk together the coconut milk, orange zest, orange juice, syrup, cinnamon, arrowroot powder, and salt until smooth and thoroughly combined.
2. Stir in the rinsed quinoa, dried cranberries, and shredded coconut.
3. Bring the mixture to a rolling boil over high heat.
4. Immediately reduce the heat to low, cover the saucepan, and let it simmer gently for about 20 minutes, or until the quinoa is plump and has absorbed most of the liquid. The consistency should be like a thick pudding.
5. Remove from heat and let it cool slightly. Serve warm, or chill in the refrigerator to enjoy later.
Nutritional Information
• Nutritional Value Per Serving
• (Does not include optional toppings)
• Calories: 130 | Total Fat: 5 g | Saturated Fat: 4 g | Protein: 1.4 g | Carbohydrates: 24 g | Fiber: 2 g | Sodium: 21 mg | Cholesterol: 0 mg
Pro Tips
• For an extra layer of flavor and crunch, toast the shredded coconut and some slivered almonds in a dry pan until golden brown before sprinkling on top.
• Don’t skip rinsing the quinoa! This crucial step removes its natural coating, called saponin, which can give it a bitter or soapy taste.
• This pudding is fantastic for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. It’s delicious cold, straight from the fridge.
• Feel free to swap the sweetener. Maple syrup or agave nectar work beautifully as substitutes for brown-rice syrup.
FAQ
Q: Is this quinoa pudding recipe vegan and gluten-free
A: Yes, this recipe is naturally vegan as it uses coconut milk instead of dairy and a plant-based syrup for sweetness. It is also gluten-free, making it a great dessert option for various dietary needs.
Q: Can I add more protein to this vegetarian dessert
A: Absolutely! To boost the protein content, you can stir in a scoop of your favorite vanilla or unflavored vegetarian protein powder with the other dry ingredients. Topping it with toasted nuts like almonds or pistachios also adds a delicious, protein-rich crunch.
Q: What can I use instead of brown-rice syrup
A: You can easily substitute the brown-rice syrup with an equal amount of maple syrup or agave nectar. Both will work beautifully to sweeten the pudding while keeping it vegetarian and vegan.
Q: How should I store this quinoa pudding
A: This pudding is perfect for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. It can be enjoyed cold directly from the fridge or gently reheated on the stovetop or in the microwave.
