If you enjoy rice pudding, you’ll love the quinoa pudding with almond milk. For this recipe I used the Almond Breeze Vanilla almondmilk. This post has been sponsored by Almond Breeze. The vanilla-flavored almondmilk helps to use less sugar in this recipe. The taste of this almond milk with the slivered almonds and quinoa covered with ground cinnamon is a dessert that will fill you up at any time of the day.
First, start by rinsing the quinoa in a colander. I used the white quinoa. I have made this recipe with red and black quinoa and the flavor was a little more strong and I had to add more sugar. But other than that, it can work.
Place almond milk, quinoa, cloves and cinnamon stick in a pot. This step is to cook the quinoa and to reduce the almond milk to thicken. Do not let it boil – just a slight boil over medium-low heat – if it is too high the quinoa will not cook well. It takes about 25 minutes to boil slowly, stirring occasionally so that the quinoa is cooked and soft.
Taste the quinoa. If it is ready, discard the cloves and the cinnamon stick. Add the rest of the ingredients except ground cinnamon. The milk will be reduced but it will not be completely thick yet. Turn off the heat and let the pot rest on the stove for about 5 minutes.
Get your ramekin cups ready and make room in your refrigerator. Distribute the pudding in 4 or 5 small cups. I used the small glass ramekins and it served 5 cups. The final touch is to sprinkle ground cinnamon on top of each pudding. Some will like just a touch but I prefer to completely cover my pudding with a layer of ground cinnamon. Cover with plastic wrap and refrigerate.
Enjoy and if you make this recipe write me a note or tag me on Instagram at MalenaNutricion.
- ½ cup quinoa
- 3 cups Almond Breeze Almondmilk
- 5 whole cloves
- 1 cinnamon stick
- 5 Tbsp or 2 small 1oz packages raisins or golden raisins
- 1½ tsp vanilla extract
- 2 Tbsp coconut flakes sweetened or unsweetened
- 3 Tbsp raw sugar or white sugar
- 2 Tbsp slivered almonds
- Ground cinnamon to taste
Rinse quinoa. Heat a medium saucepan and add milk, quinoa, cloves and cinnamon stick and heat on medium high heat. Let it boil until a soft boil on medium to low heat. Cook uncovered for 25 minutes. Stir frequently and keep checking that it doesn’t boil, if it does lower your heat.
Remove cloves and cinnamon. It is ok to leave cinnamon until the end but if your cinnamon is falling apart, remove it.
Check that your quinoa is soft after 25 minutes. Add raisins, vanilla extract, coconut flakes, sugar and slivered almonds. Continue cooking for another 5 minutes.
Turn heat off and leave saucepan on stove. The liquid will continue to evaporate.
Distribute quinoa pudding into 4 to 5 small ramekin dishes. Sprinkle ground cinnamon on top of each pudding. Let it cool on the counter, cover with plastic wrap and refrigerate.