This Quinoa Pudding is an easy, healthy dessert perfect for using leftover cooked quinoa. It’s creamy, smooth like a chocolate pudding, and packed with wholesome ingredients that bring you 7 grams of protein.
Quinoa is a near complete protein, which means it has all the amino acids you need if you do not eat animal proteins (though some in very small quantities). But if you don’t like quinoa flavor, blending it into a dessert like in my quinoa brownies or this quinoa pudding is a great way to incorporate this healthy ingredient.
Ingredients and Substitutions
You only need 5 simple ingredients to make this delicious pudding. Here’s how to pick them.
- Cooked White Quinoa – This is the base ingredient, providing a (near) complete protein and a creamy base for the pudding when blended. It’s essential to use cooked and cooled quinoa to ensure the right texture. You can substitute with millet or amaranth for similar benefits, though these alternatives may alter the flavor slightly. Avoid using red or black quinoa, as their nutty taste can overpower the dessert.
- Unsweetened Cocoa Powder – To add rich, chocolatey depth without any added sugar. If you want a more intense chocolate flavor, use Dutch-processed cocoa powder. For a raw, nutrient-rich version, opt for cacao powder, though it might be slightly more bitter. Avoid sweetened cocoa mixes as they contain unnecessary sugar and fillers.
- Medjool Dates – These add natural sweetness and a silky texture that balances the bitterness of cocoa. Other dates, like Deglet Noor, can be used, but you may need to soak them longer or use more to achieve the same sweetness. Avoid skipping the dates entirely, as they are crucial for both the flavor and the pudding’s consistency.
- Canned Coconut Milk – The fat content creates a creamy and luxurious pudding. Full-fat coconut milk is best for a rich texture, but you can use almond, soy, or cashew milk for a lighter option. Avoid rice milk or oat milk, as they may make the pudding too watery and thin.
- Vanilla Extract – This enhances the cocoa flavor and adds a hint of sweetness. For variation, you can use almond extract for a nuttier flavor. You can skip it if you prefer a more straightforward chocolate taste.
- Maple Syrup – Perfect for those who prefer a sweeter pudding. Agave syrup or date syrup work well as substitutes. Avoid using granulated sugars, as they don’t dissolve easily and can leave a gritty texture.
How to Make Quinoa Pudding
This recipe is the easiest thing you can do as all it takes is a blender.
Pour all the ingredients in the jug of your high-speed blender.
Blend the mixture until the texture is smooth and creamy.
Storage
You can store the quinoa pudding in an airtight container in the fridge for up to 4 days. To maintain a creamy texture, stir in a splash of plant-based milk before serving. You can also freeze individual portions for up to a month. Thaw in the fridge overnight and blend briefly to restore creaminess if needed.
Texture and Variations
Freshly made, the pudding is creamy and smooth, making it perfect as a dessert or snack. After refrigeration, it firms up like a mousse, ideal for those who prefer a thicker texture.
The texture right after blending the quinoa pudding is very soft and creamy.
It becomes thicker and more mousse-like after a couple of hours in the fridge.
Carine’s Tips
If have a few more tips to make the best possible pudding.
- Soak Dates Properly – Use lukewarm water to soften the dates, making them easier to blend. If your blender struggles with texture, soak them longer or add a small splash of coconut milk while blending.
- Blend in Stages – To achieve the smoothest consistency, blend the ingredients in stages, starting with the dates and a portion of the coconut milk. Then add the quinoa, cocoa powder, and remaining milk.
- Adjust Texture with Milk – If the pudding seems too thick, add small amounts of plant-based milk, blending after each addition until you reach the desired consistency.
- Control Sweetness Gradually – Blend all the ingredients first, then taste. If it’s not sweet enough, add maple syrup in small increments and blend again. This prevents over-sweetening.
- Chill for Best Results – For a mousse-like texture, refrigerate the pudding for at least 2 hours. If you prefer a creamier, more pudding-like consistency, serve it immediately after blending.
- Enhance Flavor Depth – Add a pinch of sea salt or a dash of cinnamon to elevate the chocolate flavor. A touch of espresso powder can also deepen the richness.
- Toppings – Serve with coconut yogurt, fresh berries, granola, or chopped nuts to add texture and flavor. A drizzle of nut butter or melted dark chocolate can make it more indulgent.
- Use a High-Speed Blender – A good blender is key to breaking down the quinoa and dates for a silky-smooth pudding. If you don’t have one, blend longer or strain the mixture for a finer texture.
- Repurpose Leftovers – Freeze leftovers in popsicle molds for a refreshing chocolate treat or mix into a smoothie for a protein-packed breakfast.
- Double the Batch – This recipe stores well, so make a larger batch and portion it into jars for quick snacks or desserts throughout the week.
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Quinoa Pudding
Ingredients
- 1 cup Cooked White Quinoa - cooled in the fridge (note 1)
- ⅓ cup Unsweetened Cocoa Powder
- 4 Medjool Dates - pitted, soaked (note 2)
- 1 ¼ cup Canned Coconut Milk - (note 3)
- 1 teaspoon Vanilla Extract - (note 4)
Optional – for a sweeter pudding
- 2 tablespoons Maple Syrup - (note 5)
Instructions
- In a small bowl, add the pitted dates and cover them with lukewarm water. Set aside for about 10 minutes until softened. Drain.
- In a high-speed blender, add cooled, cooked quinoa, cocoa powder, coconut milk, soaked, drained dates, and vanilla extract.
- Blend on high speed until creamy and smooth. Taste, and if it's not sweet enough, add the maple syrup, blend for a few seconds to incorporate.
- Serve with coconut yogurt and berries.
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