Quinoa Pudding

2 Reviews
100% would make this recipe again

Nutritious quinoa is the star of this tasty dessert which originates from Peru where it is known as "postre de quinoa".

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butter, unsalted, for the pan
1 cup quinoa 170 g
3 eggs size large
1 cup milk, partly skimmed, 2% 250 mL
1 tsp vanilla extract 5 mL
3/4 cup sugar 150 g
1 pinch salt 0.1 g
1/3 cup walnuts, chopped 35 g
3 tbsp raisins 30 g
1/8 tsp ground cinnamon 0.4 g
1/2 cup maple syrup [optional] 125 mL


  1. Wash quinoa in a bowl, then drain well. Bring quinoa and 2 cups of water to a boil in a large saucepan. Then reduce heat and simmer, uncovered, until grains are translucent, 13-15. Drain well in a sieve. Set aside.
  2. Preheat the oven to 175°C/350°F. Butter a 9-inch (23 cm) square metal baking pan.
  3. In a large bowl, whisk together the eggs, milk, vanilla, sugar (but one tablespoon) and salt until just combined. Stir in the cooked quinoa, nuts, and raisins. Pour the mixture into the buttered pan.
  4. In a small bowl, mix together the cinnamon and remaining sugar then sprinkle on top of the pudding. Bake in middle of oven for about 40 min, or until a knife inserted in the center comes out clean.
  5. Serve warm or at room temperature with optional maple syrup on the side.

Nutrition Facts Table

per 1 serving (190 g)


% Daily Value




9 g

13 %

Saturated 1.8 g
+ Trans 0 g

9 %


110 mg


100 mg

4 %


47 g

16 %


2 g

8 %


31 g

Net Carbs

45 g


9 g

Vitamin A

7 %

Vitamin C

0 %


8 %


20 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Magnesium, Manganese, Vitamin B12
Good source of  :
Copper, Iron, Phosphorus, Selenium, Vitamin B2, Zinc
Source of  :
Calcium, Fibre, Folacin, Niacin, Pantothenic Acid, Potassium, Vitamin A, Vitamin B1, Vitamin B6, Vitamin D
Low  :
Saturated Fat, Sodium
Free  :
Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits ½
Milk and Alternatives 0
Meat and Alternatives ½
Fats 1
Other Foods 1 ½

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2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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