I have been craving rice pudding for awhile, but haven’t wanted to make it because no one else in my house would even try it. Then while making some quinoa for dinner, it hit me – I can make “rice” pudding with quinoa! And it will have protein! I couldn’t wait to try it!
Pumpkin Spice Quinoa Pudding
- 3 Cups Organic Coconut Milk (canned)
- 1/4 Cup Organic Maple Syrup
- 2-3 TBSP Organic Coconut Sugar (optional)
- 1 Tsp Pure Vanilla Extract
- 1-2 TBSP Pumpkin Pie Spice
- 1 1/2 Cups Quinoa
Soak quinoa in water for at least 15-20 min, then drain. Pour coconut milk to pot. Whisk in maple syrup, sugar, vanilla and pumpkin pie spice until well blended. Then add the quinoa.
Bring to boil on med heat while stirring often. Reduce heat to very low and cook until most of the liquid is absorbed, the quinoa is tender and is a pudding-like consistency.
Remove from heat and let it set for about 10-15 min. The pudding will continue to thicken.
* If you like raisins in your “rice pudding”, stir in 1/2 cup of raisins now.
Allow to cool until pudding is warm, not hot. Store leftovers in the fridge.
Serve as a dessert – top with fresh whipped cream and perhaps some chocolate shavings or a light drizzle of chocolate syrup.
Serve for breakfast – top with a drizzle of maple syrup, nuts and/or berries.
I have to admit that I didn’t originally think of having this for breakfast. I was talking about
this recipe with a trainer at the gym and he suggested it for breakfast and asked for the recipe! I tried it and it reminded me of eating oatmeal, only it was really delicious!
[…] Pumpkin Spice Quinoa Pudding […]