Quinoa in this application results in a cross between rice pudding and tapioca, with more protein than either.


  • 3 C whole milk (Note 1)
  • 1 vanilla bean, split (Note 2)
  • ¼ C maple syrup
  • Pinch of salt
  • 1 C quinoa


  1. Rinse quinoa and set to the side.
  2. Mix milk, vanilla, maple syrup, and salt in a saucepan and set on simmer.
  3. Add quinoa and cook for 30 minutes, stirring frequently (but not constantly).
  4. Remove from heat, once thickened, and allow to cool.

Note 1:

This recipe also works well with soy or nut milk for a vegan or allergy friendly version.

Note 2:

You can substitute this with 1 T. of vanilla extract.

Note 3:

Serve warm or refrigerate. Top with all kinds of delicious tidbits: berries, dried fruit, nuts, nutmeg, brown sugar, etc.

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