Coconut Quinoa Pudding

Quinoa is so versatile I've started eating it for dessert! Simmered with a bit of almond milk and brown sugar, the grains become tender and inviting, cozy and creamy. Rich coconut milk takes the whole thing to another level. Dressed up with a few crunchy extras, like toasted coconut and cocoa nibs, the simple dish turns into a satisfying dessert. And if you have any leftovers, it makes a pretty great breakfast, too. But what are the chances of that?
  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 5 min
  • Inactive: 1 hr
  • Cook: 25 min
  • Yield: 6 servings (about 3 cups)
  • Nutrition Info
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Ingredients

3/4 cup quinoa, rinsed and drained

1 1/4 cups almond milk

1 3/4 cups low-fat coconut milk

1/4 cup dark brown sugar

Pinch salt

Cocoa nibs, toasted sliced almonds and toasted coconut shavings, for serving

Directions

  1. Combine the quinoa, almond milk, 1 1/4 cups of the coconut milk, brown sugar and salt in a medium saucepan over medium heat. Simmer, partially covered, stirring occasionally, until the mixture has thickened and the quinoa is very tender, 20 to 25 minutes. Transfer the pudding to a bowl, and refrigerate, covered, until cold. 
  2. To serve, stir in some additional coconut milk for a creamy consistency. Top with cocoa nibs, almonds and toasted coconut. Enjoy!

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