Quinoa Pudding with Apricots and Pistachios
Indulge in the creamy, nutty delight of Quinoa Pudding with Apricots and Pistachios—a modern twist on a comforting classic. This gluten-free dessert combines protein-packed quinoa with a luxurious blend of whole milk and coconut milk, sweetened perfectly with a touch of sugar and spiced with warm hints of cinnamon and cardamom. Topped with golden dried apricots and crunchy pistachios, every spoonful balances rich flavors and textures. Quick to prepare and versatile to enjoy warm or chilled, this wholesome pudding is an elegant addition to any dessert table or a satisfying midday treat. Whether you're looking for a healthy dessert or a unique sweet dish, this quinoa pudding promises to please.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups whole milk
- 1 cup coconut milk
- 0.3333 cup granulated sugar
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 0.5 cup dried apricots, chopped
- 0.25 cup pistachios, shelled and chopped
- 0.25 teaspoon salt
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.
In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 10 minutes until the water is mostly absorbed.
Add the whole milk, coconut milk, granulated sugar, ground cinnamon, ground cardamom, and salt to the saucepan with the quinoa. Stir well to combine.
Increase the heat to medium and bring the mixture to a gentle simmer, stirring occasionally to prevent the quinoa from sticking to the bottom of the pan.
Simmer the pudding for about 15–20 minutes, stirring frequently, until it thickens to your desired consistency and the quinoa is tender.
Remove the saucepan from the heat and stir in the vanilla extract.
Transfer the quinoa pudding to serving bowls. Top each bowl with chopped dried apricots and pistachios.
Serve warm or let the pudding cool to room temperature before refrigerating. Serve chilled if preferred.
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 53.8 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 39.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 182 mg | 14% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 564 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
