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Healthy, vegan, and gluten-free vanilla quinoa protein pudding, made with ease on the stovetop. Enjoy it for dessert, breakfast or dessert.
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.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- 5 grams protein per serving
- Gluten-free
- Easy to prepare
- Oil-free
- No refined sugar
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 in pudding. But quinoa has a more delicate texture, 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.
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- uncooked quinoa, rinsed
- maple syrup
- salt
- nondairy milk, (e.g., soy milk, almond milk, coconut milk, oat milk)
- cup water
- vanilla extract
How to Make Vanilla Quinoa Protein Pudding
Note that the complete directions are also in the recipe card below.
More good news: this recipe is just about as easy to make as a box of pudding from the supermarket.
- In a medium saucepan, combine quinoa, maple syrup, salt, milk and water. Bring to a gentle boil over medium heat.
- 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.
- Transfer the quinoa mixture to individual serving dishes (cups, ramekins) or a heatproof medium bowl.
- Cool completely. Cover and refrigerate until cold (the pudding will thicken as it cools).
The pudding will continue to thicken as it chills, producing a creamy, freckled result.
Storage
Store the quinoa vanilla pudding in an airtight container in the refrigerator for up to three days. I like to portion the pudding into small jars for grab and go breakfasts, snacks and treats.
Happy pudding day!
Other Easy Quinoa Recipes to Try
- Multi-Seed Quinoa Crackers {vegan, gluten-free}
- Vegan Quinoa Omelet Muffins (vegan, high-protein, gluten-free}
- Cinnamon Quinoa Oat Muffins {vegan, gluten-free}
- Mushroom Kale Quinoa Muffins {vegan, oil-free, GF}
- 3-Ingredient Banana Quinoa Muffins {vegan, GF, oil-free}
- 4-Ingredient Chocolate Quinoa Muffins {vegan, oil-free, GF}
- Blueberry Quinoa Oat Muffins {vegan, oil-free, GF}
- Chocolate Chip Banana Quinoa Muffins {vegan, GF, flourless}
Vanilla Quinoa Protein Pudding (Vegan, GF)
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1/4 cup maple syrup
- 1/8 teaspoon salt
- 3 cups nondairy milk, (e.g., soy milk, almond milk, coconut milk, oat milk)
- 2/3 cup water
- 2 teaspoons vanilla extract
Instructions
- In a medium saucepan, combine quinoa, maple syrup, salt, milk and water. Bring to a gentle boil over medium heat.
- 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.
- Transfer the quinoa mixture to individual serving dishes (cups, ramekins) or a heatproof medium bowl.
- Cool completely. Cover and refrigerate until cold (the pudding will thicken as it cools).
Hi there!
Quick question…how much cardamom would you add if you wanted to use it?
Thanks!
Hi Sherri,
I suggest starting at 1/4 teaspoon. You can add a few more pinches if you want more 🙂
I am vegetarian but I eat dairy so I used dairy milk. Lovely, thank you!
Sure you could always use that as an option if you drink dairy milk, Darlene. It’s just that this blog caters to those who cannot or do not eat dairy. 🙂
Tasty! I was looking for an easy way to use the quinoa in my cupboard, this fit the bill. Reminded me of tapioca pudding, which I actually like. Thanks!
Has anyone made this as a sugar free or with agave? I’m sugar free and wanted to know.
Hi Sarah! Oh, definitely, you can use agave or stevia or xylitol to when it has finished cooking!
i ABSOLUTELY LOVE THIS PUDDING, i MAKE IT REGULARLY, HOWEVER i’M TRYING TO GIVE UP SUGAR, CAN YOU RECOMMEND A GOOD SUGAR REPLACEMENT? i’M WORRIED tRUVIA WILL CHANGE THE OUTCOME TOO MUCH AND DON’T WANT TO MESS WITH A GOOD THING!
Hi Sally! So glad you love the pudding, it’s a favorite of mine,too! I have made this many times now with truvia and other stevia sweeteners and it has come out great I usually add them add the very end so I can adjust the sweetness to my liking. It works great! 🙂
So glad to hear that the pudding is being enjoyed!
This was an incredibly tasty pudding. I will definitely make it agai!
I made this today using Almond Milk. It is excellent! Thanks so much for the recipe. We love quinoa and I’m always on the lookout for new recipes to try. This recipe was easy, delicious and gluten-free. Thanks again!Beth
I just made this tonight! It was phenomenal!! Thanks for posting this recipe. – Kristina
Love this!! I added a small amount of lavender while simmering. Heavenly!
Would you mind sharing your recipe for the vanilla-lavender quinoa pudding?! Sounds so good!
All I can say is I wish I could grab that out of the screen right now. The pudding looks so good!
Nicole <3
Oh, this is awesome! I love pudding, and have been looking for another way to use my quinoa. So this post was perfect timing for me! Great job, delicious! 🙂
I made this the day you posted this… and it came out perfectly! I served it with fresh mangoes (it’s mango season here in Hawaii) and it was divine.
Hi Muriel! I’m so glad you like the pudding. Cheers 🙂
This is wonderful. I’ve seen many variations of chia pudding but not quinoa. Thanks for the great recipe, it turned out just like the photo. S