Quinoa Breakfast Pudding

Most of us are used to thinking about quinoa in the context of savory recipes. As it turns out, this super-grain is every bit as delicious in the morning. Try replacing your standard bowl of oats with a warm bowl of quinoa. You can serve the quinoa plain and top it with some almond butter and banana, or, if you’d like to get a little fancy, give this simple, yet decadent breakfast pudding a try. Coconut milk makes the pudding incredibly delicious and satisfying.?? Be sure to get full fat coconut milk; the “lite” stuff just isn’t the same! photo credit: Hannah Kaminsky

Course Breakfast, Vegan

Cuisine American, Gluten Free, Healthy

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 364kcal

Author Wendy Polisi

Ingredients

1 cup dry quinoa
1 ¼ cup full-fat coconut milk
1 vanilla bean split lengthwise, seeds scraped out
Pinch sea salt
2 tablespoons pure maple syrup
2 cups berries optional

Instructions

Transfer the quinoa to a sieve and run it under cold water to rinse it off. Drain the quinoa well.
Transfer the quinoa to a medium-size pot. Add 1 cup of the coconut milk, along with 1 cup of water. Add the vanilla bean, sea salt, and maple syrup and give it all a stir.
Bring the mixture to a boil, and reduce the heat to a simmer. Place the lid of the pot on, slightly ajar, so that some steam can escape. Simmer the quinoa until all of the liquid is absorbed and the quinoa is tender, about 15 or 20 minutes. Stir in the remaining ¼ cup of coconut milk.
Divide the pudding into four serving bowls. Top with fresh berries, if desired.
Serve. Leftover pudding will keep for a night or two in the fridge and can easily be reheated.

Notes

Nutrition