November 18th, 2024
Recipes
Quinoa Blueberry Breakfast Pudding
Valentina P
- Difficulty
•
- Time 10" (plus chill time)
Creamy Quinoa Pudding! If you like rice pudding, you'll love this healthy quinoa version that's a naturally good source of vegan protein. Ready in 10 minutes and easy to customize with your favorite berries or jam.
How To MakeDiet Type: Plant-based
Shopping List
- 1 (15 ounce) can light coconut milk
- 1 cup cooked quinoa
- 1/2 cup fresh blueberries (Note 1)
- 1/4 cup agave syrup
- 1 tablespoon tapioca starch (Note 2)
Instructions
- Step 1: Mash the berries with a fork or pulse in a processor until they resemble a chunky jam.
- Step 2: Whisk together the coconut milk, starch, and agave until smooth.
- Step 3: Pour the milk mixture, cooked quinoa, and mashed berries into a medium saucepan. Turn the heat to medium and bring to a simmer, stirring constantly. Once simmering, turn the heat down to low and continue to simmer for 4 to 5 minutes, stirring constantly. It will thicken as it cooks.
- Step 4: Remove from heat and transfer to a container to cool. Once fully cooled, place in the refrigerator for several hours to overnight. During this time, it will thicken to a pudding consistency.
- Serve: Grab a spoon and enjoy cold or at room temperature.
Recipe Notes
Note 1: Fresh berries can be substituted with 1/2 cup of your favorite unsweetened jam. Note 2: If substituting with cornstarch, you will need slightly less of it. Cornstarch is a slightly stronger thickener, so you will need approximately between 2 to 2.5 teaspoons.
Nutrition
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What you should eat next
Quinoa Blueberry Breakfast Pudding
PT10M 1 (15 ounce) can light coconut milk 1 cup cooked quinoa 1/2 cup fresh blueberries (Note 1) 1/4 cup agave syrup 1 tablespoon tapioca starch (Note 2) Gluten Free Vegan 3 Servings
Ingredients:
