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Quinoa Pudding

Photo: Oxmoor House
Hands-on time 15 mins
Total time 1 hr, 17 mins
Yield Serves 6 (serving size: about 3/4 cup)
If you like rice pudding, you'll like quinoa pudding. Most Americans don't think of quinoa for sweet dishes, but Peruvians use it like rice to make sweetened puddings and custards. Here's a light and creamy quinoa pudding that exudes aromas of orange, cinnamon, anise, and coconut. Like rice pudding, it includes the occasional raisin.


  • 3/4 cup uncooked quinoa
  • 1/2 vanilla bean, split lengthwise
  • 1 1/2 cups water
  • 1 teaspoon grated orange rind
  • 1/8 teaspoon salt
  • 1 (3-inch) cinnamon stick
  • 1 star anise
  • 4 cups 2% reduced-fat milk
  • 1/2 cup packed dark brown sugar
  • 1/4 cup finely shredded reduced-fat unsweetened dehydrated coconut
  • 1/4 cup raisins
  • 1 large egg, lightly beaten
  • Grated orange rind (opptional)

Nutrition Information

  • calories 274
  • fat 6.3 g
  • satfat 3.3 g
  • monofat 1.6 g
  • polyfat 1 g
  • protein 9.8 g
  • carbohydrate 45.7 g
  • fiber 2.1 g
  • cholesterol 44 mg
  • iron 1.4 mg
  • sodium 144 mg
  • calcium 229 mg

How to Make It

  1. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. Repeat procedure twice. Drain well, and place in a large saucepan.

  2. Scrape seeds from vanilla bean; add seeds and bean to quinoa. Add 1 1/2 cups water, orange rind, salt, cinnamon, and star anise. Bring to boil over high heat. Cover, reduce heat to medium-low, and simmer 15 minutes or until liquid is absorbed.

  3. Stir in milk and sugar; bring to a boil over high heat. Reduce heat to medium-low, and simmer, uncovered, 22 minutes, stirring occasionally. Stir in coconut and raisins; simmer, uncovered, an additional 20 minutes or until mixture is thick and creamy, stirring frequently.

  4. Remove from heat; discard vanilla bean, cinnamon, and star anise. Gradually add 1 cup hot pudding to egg, stirring constantly with a whisk. Return mixture to pan, stirring until well blended.

  5. Garnish each serving with orange rind, if desired.

  6. Note: Substitute 1 1/2 teaspoons vanilla extract for the vanilla bean, if desired. Add the vanilla extract after cooking the pudding (at the end of step 3).

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