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Think of quinoa pudding as a delicious whole-grain cousin of tapioca pudding. This healthy quinoa pudding recipe is flavored with tart rhubarb and sweet strawberries and topped with sweetened, creamy yogurt for a delicious, healthy dessert.

Source: EatingWell Magazine, March/April 2013


Recipe Summary test

1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Combine 2 cups water in a medium saucepan with rhubarb, strawberries, quinoa, cinnamon and salt. Bring to a boil over high heat, then reduce heat to maintain a simmer. Cover and cook until the quinoa is tender, about 25 minutes. Stir in 1/2 cup sugar and lemon zest. Whisk cornstarch with the remaining 1/4 cup water in a small bowl. Stir into the quinoa mixture, return to a simmer and cook, stirring constantly, for 1 minute.

  • Remove from heat. Divide the pudding among 6 bowls. Refrigerate until cool, about 1 hour.

  • Just before serving, combine yogurt, vanilla and the remaining 1 tablespoon sugar in a small bowl. Top each serving with a generous dollop of the vanilla yogurt and fresh strawberries, if desired.


Make Ahead Tip: Prepare pudding (Steps 1-2), cover and refrigerate for up to 2 days. Make the topping (Step 3) just before serving.

Nutrition Facts

about 2/3 cup
151 calories; protein 5.2g; carbohydrates 31.6g; dietary fiber 1.9g; sugars 22.7g; fat 0.7g; saturated fat 0.1g; vitamin a iu 36.6IU; vitamin c 19.7mg; folate 26.5mcg; calcium 65.7mg; iron 0.6mg; magnesium 27.2mg; potassium 188.8mg; sodium 43.4mg; thiamin 0.1mg; added sugar 19g.

1/2 starch, 1/2 fruit, 1 other carbohydrate