Deluxe Quinoa Pudding (vegan & gluten free)

| April 7, 2012 | 8 Comments


This is an extra special quinoa pudding made from my favorite grain that as we now know is really a seed.

I often just cook it on top of the stove in a pot till it is the consistency I like,  baking it makes it extra yummy!

It is Vegan – Dairy free/Egg free and Sugar free


1 cup quinoa, cooked
1/2 tsp. salt
2  1/2 cups rice, almond or coconut milk
1 tsp. vanilla extract
3 tbsp. coconut oil
1 cup sultana raisins
2/3 cup dried apricots chopped
1/2 cup unsweetened coconut + 1/4 cup
1/2 cup pecans, chopped


  1. Cook quinoa; see how to
  2. Mix cooked quinoa in a glass baking dish with remaining ingredients except for 1/4 cup coconut.
  3. Sprinkle coconut on top.
  4. Bake at 400ºF for 40 – 50 minutes.
  5. Serve warm and refrigerated the rest till ready to eat.

To discover  all the health benefits and fascinating history behind quinoa,  click here:

About Diana Herrington

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.



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Category: Gluten Free, Recipes, Sugar Free Desserts

Comments (8)

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  1. becky says:

    I never knew much about Quinoa, but I am appreciative for the history and the pudding receipe of this grain. I will try it, sounds really good!!!!!

  2. Kasilia says:

    This is a great recipe to replace some unhealthy recipes in my kitchen. Just learnt of the nutritous value and searching for recipes…Thanks alot!!

  3. Laura Tsingos says:

    Yes, thanks so much. My husband and I are very eager to try this recipe as we LOVE quinoa.

  4. Yes Quinoa is an amazingly healthy food. As I was researching it I learned a thing or two about it’s benefits and the history too.

    As I was developing this recipe last year; it seemed that with such a luxurious grain that it had to be a delux recipe. It really is yummy.

  5. Alex says:

    Looks and sounds amazing, but the amount of fat in this is ridiculous. Healthy fats, sure, but far too much of it for anybody counting calories and macros.

  6. Alex, I am surprised that you think 3 Tbsp of coconut oil is lots of fat. Maybe you mean that there are pecans as well. This is a very big pudding and meant to be delux for special occasions.

  7. Lisa says:

    Great recipe! The flavors blend really nicely together. I replaced the raisins with candied ginger which was wonderful for or a little extra kick. One thing, I was hoping it would have a slightly more moist, pudding like texture, maybe more like a rice or tapioca pudding. I’m wondering if a grainier consistency is the norm or if I added too much quinoa… I read the measurement of 1 cup quinoa as measure 1 cup dry, then cook. Is that correct or should it have been 1 cup of cooked quinoa? I baked for 40 minutes, but maybe less would have been okay to keep more liquid texture… I’ll definitely make this one again as I love the flavors. Thank you!

  8. Bob says:

    Actuallly quinola is a seed not a grain ,looking forward to trying it but it sure is expensive around here $2.50 per 100 grams .

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