Ingredients
Quinoa Pudding
- 2/3 cup white quinoa
- 1 13.5-ounce can full-fat coconut milk
- 2 1/2 cups water
- 1/4 cup maple syrup (adjust to taste)
- 1/2 tsp vanilla extract
- 1/8 tsp salt
Blueberry Compote
- 2 cups blueberries (fresh or frozen)
- 2 tsp lemon juice
- 3 tbsp maple syrup
Instructions
- Rinse the quinoa: Rinse the quinoa thoroughly under cold running water several times to remove any bitterness. Drain well to prepare for cooking.
- Combine ingredients for pudding: In a large deep saucepan, add rinsed quinoa, coconut milk, water, maple syrup, vanilla extract, and salt. Stir to combine all ingredients evenly.
- Cook the quinoa pudding: Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and let it simmer gently for 17-18 minutes, stirring occasionally, until quinoa is tender. The mixture will be quite liquid initially but will thicken upon cooling.
- Cool the pudding: Remove the saucepan from heat and allow the pudding to cool completely at room temperature. Once cooled, transfer it to the refrigerator to chill.
- Prepare the blueberry compote: Meanwhile, combine blueberries, lemon juice, and maple syrup in a medium saucepan.
- Cook the compote: Heat the blueberry mixture over medium heat for 10-12 minutes, stirring occasionally, until the blueberries break down and the mixture thickens. Mash a few berries with a spoon if you prefer a chunkier texture. Let it cool completely, then refrigerate.
- Serve the pudding: After chilling both the quinoa pudding and blueberry compote for at least 4 hours, spoon about 1 cup of pudding into a serving bowl and top with a few tablespoons of blueberry compote. Enjoy immediately.
- Storage tips: Store the quinoa pudding and blueberry compote separately in airtight containers in the refrigerator for up to 5 days. Assemble just before serving to prevent the compote from coloring the pudding.
Notes
- Adjust maple syrup quantity to taste depending on desired sweetness.
- Using full-fat coconut milk ensures a creamy texture; light coconut milk can be used but may result in a thinner pudding.
- Rinsing quinoa before cooking removes saponins that can make it taste bitter.
- Chilling the pudding and compote for at least 4 hours improves texture and flavor blending.
- Keep pudding and compote separate during storage to maintain color and freshness.
- Blueberry compote can be mashed more or less depending on texture preference.
- This recipe is gluten-free, vegetarian, and dairy-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Fusion
- Diet: Gluten Free
