Vanilla Quinoa Pudding {Gluten-Free, Vegan}

Healthy, vegan and gluten-free vanilla quinoa pudding, made with ease on the stovetop. Enjoy it for dessert, breakfast or dessert.

Superfood Vanilla Pudding Made with Quinoa

Happy National Vanilla Pudding Day! 

I know, who knew such a day existed? 

I researched (in a non-academic, google-y way) origins of this holiday, but came up blank. I could switch to rigorous, academic investigative mode, but I fear losing myself in the process for days (weeks?) on end. Who could feel otherwise about the pursuit of pudding? Nonetheless, methinks a certain Gel-Oh manufacturer had a hand in the day’s genesis, but it’s beside the point. The point is that it’s a national holiday dedicated to eating pudding with gusto and glee.  

I’m all in. So let’s celebrate the day with Vanilla Quinoa Pudding. 

Health Benefits of Quinoa

With a superfood ingredient like quinoa added to the mix, you can celebrate with vanilla pudding almost every day, for dessert, breakfast, and snacks, too. 

Its polka-dotted-ness is particularly appealing, making it akin to tapioca, but it’s more delicate, with the bonus of a nuanced nutty-sesame flavor. The possibilities for variation are vast, but vanilla, along with a touch of cardamom, is always a winner.

How to Make Vanilla Quinoa Pudding

More good news: this recipe is just about as easy to make as a box of pudding from the supermarket. 

In a saucepan, combine the (short list of) ingredients, except for the vanilla: nondairy milk, water, maple syrup, a bit of salt, and the uncooked quinoa. Bring the mixture to a low boil, and then reduce heat and simmer, stirring occasionally for 30 to 35 minutes. The quinoa will plump up, akin to tapioca pudding.

Stir in an ample amount of vanilla and transfer the pudding to individual serving dishes or a heatproof bowl. Cool completley, and then refrigerate until cold.

The pudding will continue to thicken as it chills, producing a creamy, freckled result.

How Do I Store the Pudding?

Store the pudding in an airtight container in the refrigerator for up to 3 days. I like to portion the pudding into small jars for grab and go breakfasts, snacks and treats.

Enjoy your pudding day!

Other Easy Quinoa Recipes to Try:

1. Multi-Seed Quinoa Crackers {vegan, gluten-free}
2. Vegan Quinoa Omelet Muffins (vegan, high-protein, gluten-free}
3. Cinnamon Quinoa Oat Muffins {vegan, gluten-free}
4. Mushroom Kale Quinoa Muffins {vegan, oil-free, GF}
5. 3-Ingredient Banana Quinoa Muffins {vegan, GF, oil-free}
6. 4-Ingredient Chocolate Quinoa Muffins {vegan, oil-free, GF}
7. Blueberry Quinoa Oat Muffins {vegan, oil-free, GF}
8. Chocolate Chip Banana Quinoa Muffins {vegan, GF, flourless}

Vanilla Quinoa Pudding {Gluten-Free, Vegan}

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• Author: Camilla
• Prep Time: 3 mins
• Cook Time: 35 mins
• Total Time: 38 mins
• Yield: 6 1x
• Diet: Vegan

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Description

Healthy, vegan and gluten-free vanilla quinoa pudding, made with ease on the stovetop. Enjoy it for dessert, breakfast or dessert.

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Ingredients

Scale 1x2x3x

• 1 cup quinoa, rinsed
• 1/4 cup maple syrup
• 1/8 teaspoon fine sea salt
• 3 cups nondairy milk
• 2/3 cup water
• 2 teaspoons vanilla extract

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Instructions

1. In a medium saucepan, combine quinoa, maple syrup, salt, milk and water. Bring to a gentle boil over medium heat.
2. Reduce heat to medium-low, partially cover, and simmer, stirring occasionally, for 30 to 35 minutes or until quinoa is very soft and mixture is thickened. Remove from heat and stir in vanilla.
3. Transfer the quinoa mixture to individual serving dishes or a heatproof bowl and cool completely. Cover and refrigerate until cold (the pudding will thicken as it cools).

Notes

Storage: Store the cooled quinoa pudding in an airtight container in the refrigerator for up to 3 days.

• Category: dessert
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 2/3 cup

Keywords: quinoa, pudding, quinoa pudding, vanilla quinoa pudding, breakfast pudding, gluten-free, vegan, easy, clean eating, healthy dessert