27 Reviews of Quinoa Pudding

From: Narshmellow

On Nov 13, 2007

I um... I sorta messed up when I made this and it still turned out wonderful. I used half the amount of quinoa (I was planning to half the recipe to see if I liked it) but I put in the full amount of everything else. I thought there would be a ton of custard (which would be fine), but the quinoa just soaked it in. I used whole milk as suggested in the recipe, 3 whole eggs (no egg whites), and honey (halved it because it's sweeter than sugar). I also used a baking spice mix recipe, found on Zaar, in place of the cinnamon and put in 1/2 tsp. This was a sweet, creamy, alternative to rice pudding that I just loved. Next time I make it I'm going to put almond meal in place of the chopped almonds. I loved the almond taste but I like a creamy pudding not with a crunch, and the chopped almonds were not my favorite thing in this. Thanks for a fabulous recipe!

From: Cat R.

On May 23, 2006

I'm new to quinoa and I really like the idea of using it in a sweet dish. I used whole milk and mixed dried fruit includ some citrus peel which gave it a lift. My almonds floated to the top and formed a rather lovely layer on top of a slightly custard-y layer above the quinoa and raisins. Its very compelling to eat (on my second helping...).

From: Veggiegirl

On Jul 24, 2007

This was super-yum! I'd never had quinoa before and was a bit skeptical. However, my husband and I were thrilled with how it came out. The only substitution I made was using soy milk instead of the non-fat. The hardest part of the recipe (I think) was cleaning the quinoa. Other than that, it was very easy to make. Thanks so much for a great recipe!

From: Dominique353

On Feb 3, 2008

This was really good. I had it for breakfast almost every day for a week. I put dried cranberries in it and used 1/2 cup of sugar. I think next time I will make half the recipe as I was the only one eating it, but not because it wasn't tasty!

From: NorthernElf

On Oct 2, 2006

I like rice pudding and I loved this quinoa pudding recipe. The quinoa has a nice chewy texture. If you like rice pudding, you'll like this recipe - great for something different. I didn't use nuts or raisins - I used dried cranberries.

From: Heather'sKitchen

On May 16, 2007

YA! I've found a quinoa recipe that I LOVE! This is a keeper, a must try. I rinsed the quinoa 5 times before the water was clear. I didn't have non-fat milk powder on hand so I just used the nonfat milk and thought the end result was still very creamy and rich. I also chose to only use 1/2 cup sugar and felt it was plenty sweet for my own taste. I think the "brulee" type topping and the addition of almonds adds interest and a nice crunch. I didn't add raisins because I don't care for them. Thanks, Toni, for the terrific recipe!

From: Sadieveggirl

On Feb 13, 2008

This was pretty good. I halved the recipe when I realized I only had 1/2 c quinoa. My sister and I ate it all because it was healthy tasting and delicious, but our husbands were not interested. If I make it again I will probably cook the quinoa until overly soft, but I may just switch it for the less health white rice which would be ohhh so good!

From: SweetToothGirl in Madison, Wisconsin

On Jul 20, 2007

I loved it! It was yummy nice and hot out of the oven, and it was yummy cold the next day too! I'll deffinately bake this again!

From: CarsonM

On Mar 15, 2008

Really interesting recipe! I love quinoa but I've never tried it in a dessert before; on one hand I thought it lent a slightly odd earthy flavor to the dish, but on the other, it was a really interesting substitute for rice, and it made me feel better to think about how much healthier this was than rice pudding. I must also say that I really appreciated Narshmellow's review... I was curious and tried to replicate it (in my case, 6 oz quinoa but double of everything else, using 2 c whole milk, 6 whole eggs, and ground almonds), and sure enough, the quinoa practically absorbed every drop of the custard during baking. (I did let it cool in the fridge for a few hours before I baked it, which might have given the quinoa more time to absorb.) I think you could add even more and be okay, particularly if you like the custardy top layer (my quinoa absorbed so much, the dish barely had any on top!). To accommodate the extra liquid, I baked mine in a 9 x 13 pan, and had to add about another extra 30 min cooking time (the refrigeration might have been a factor here too). Oh, and I put a bit of nutmeg in the cinnamon-sugar topping... yummy. Definitely one I'd make again.

From: Becky in Junction City, OR

On May 25, 2008

Yummy! I didn't change much, just used 4 whole eggs instead of separating them, fat free half & half instead of nonfat milk and 1 teaspoon cinnamon instead of 1/8 teaspoon. I got the nice custard layer on top and the extra cinnamon really added a great flavor. Thanks for sharing this unusual recipe. I will make this again.