Although I’ve always considered myself to be a self-proclaimed, rice pudding enthusiast, I know that Itn’t necessarily the healthiest thing you can eat. It’s often loaded with sugar and has very little nutrients. Today, I wanted to change all of that.
I began to brainstorm ways to make it healthier. I’ve made cauliflower rice pudding in the past but quite frankly, It wasn’t all that appealing. In fact, according to my Husband, it was “pretty nasty, honey”. Needless to say, I never made it again.
My brain started to wander further and the AHA moment finally clicked in my head…why not make it with Quinoa instead? After all, quinoa is generally loaded with vitamins and minerals such as magnesium, iron, and potassium and contains nearly 8 grams of protein per 1 cup serving.
I decided to head over to my local Target and picked up a bag of TruRoots wholegrain sprouted quinoa which is organic and gluten free.
At first, I was a bit skeptical about this recipe. Although I generally enjoy quinoa in savory recipes, trying it sweet was a whole new ballgame. I must admit that you do need to make sure you are adding the right amount of sweetener in order to balance out the slightly bitter/earthy taste that quinoa generally tends to have.
I found that by adding a bit of brown sugar in addition to the honey, It helped to give it a slightly maple flavor. You can feel free to add some coconut sugar or even maple syrup if you’d like.
I did want to also add that It’s important to note that once this gets refrigerated, it does tend to harden but a quick mix of some coconut or almond milk into the mixture will help to thin it out a bit.
Vegan Cinnamon Raisin Quinoa Pudding
This vegan quinoa pudding is simple to whip up and really packs in the nutrients!
- 1/2 Cup Quinoa Soaked, rinsed, and drained
- 1 Can Coconut Milk Full fat
- 4 tbs Honey
- 3 tbs Raisins
- 1-2 tbs Brown sugar Optional
- 1 tsp Corn starch
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
Begin by soaking the quinoa for at least 30 minutes (I did overnight). Then, rinse and drain.
Add quinoa to a medium saucepan and add the coconut milk and bring to a boil.
Dissolve the corn starch in a little bit of water and add to the boiling mixture. Stir well.
Begin adding the rest of the ingredients and cook for about 10-15 minutes or until it becomes a pudding consistency.
Remove from heat, add raisins and serve. Can be served either hot or cold.