Quinoa Blueberry Breakfast Pudding - Bravabod
Recipes

Quinoa Blueberry Breakfast Pudding

Valentina

You've probably had rice pudding, but have you ever had quinoa pudding? The healthy pseudograin adds a refreshing texture here and is also a good source of vegan protein. Plus, this recipe only requires ten minutes of hands-on time. Customize the flavors here by using your favorite berry variety, or even using prepared jam. I like to use this pudding as a tasty switch up from Overnight Oats

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
  • 1 (15 ounce) can light coconut milk
  • 1 cup cooked quinoa
  • 1/2 cup fresh blueberries (Note 1)
  • 1/4 cup agave syrup
  • 1 tablespoon tapioca starch (Note 2)

Instructions
  1. Step 1: Mash the berries with a fork or pulse in a processor until they resemble a chunky jam.
  2. Step 2: Whisk together the coconut milk, starch, and agave until smooth.
  3. Step 3: Pour the milk mixture, cooked quinoa, and mashed berries into a medium saucepan. Turn the heat to medium and bring to a simmer, stirring constantly. Once simmering, turn the heat down to low and continue to simmer for 4 to 5 minutes, stirring constantly. It will thicken as it cooks.
  4. Step 4: Remove from heat and transfer to a container to cool. Once fully cooled, place in the refrigerator for several hours to overnight. During this time, it will thicken to a pudding consistency.
  5. Serve: Grab a spoon and enjoy cold or at room temperature.

Recipe Notes

Note 1: Fresh berries can be substituted with 1/2 cup of your favorite unsweetened jam.

Note 2: If substituting with cornstarch, you will need slightly less of it. Cornstarch is a slightly stronger thickener, so you will need approximately between 2 to 2.5 teaspoons.

Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Quinoa Blueberry Breakfast Pudding

PT10M 1 (15 ounce) can light coconut milk 1 cup cooked quinoa 1/2 cup fresh blueberries (Note 1) 1/4 cup agave syrup 1 tablespoon tapioca starch (Note 2) Gluten Free Vegan 3 Servings Ingredients:

3 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min