Quinoa apple cranberry pudding

This spin on rice pudding makes a healthy dessert or breakfast. It is high in fibre, low in fat and is gluten, egg, and dairy-free (if a dairy substitute, such as soy milk is used).


1 cup dry quinoa

2 cups milk (dairy, almond, soy etc.)

1 cup apple juice

1 apple, cored and diced

1/4 cup dried cranberries

1 tsp brown sugar or honey (or to taste)

1/2 tsp vanilla

1/2 tsp cinnamon

pinch of nutmeg

pinch of salt


Place all ingredients in a saucepan and stir, then bring to a boil. Reduce the heat to low and simmer covered 15-20 minutes, stirring occasionally. The quinoa will be translucent when fully cooked. Remove from heat and let stand about 10 minutes. Serve warm or chilled. Makes 6 servings.

Nutrition (per serving, made with 2% milk):

  • Calories: 195
  • Carbs: 35 g
  • Protein: 6.8 g
  • Fat: 3.4 g
  • Fibre: 2.9 g
  • Calcium: 112 mg (11% DV)
  • Iron: 1.4 mg (10% DV)
  • Zinc: 1.3 mg (9% DV)
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About dinutrition

I hold a Master of Science degree in Human Nutrition. As you can imagine, food is a pretty big part of my life. However, I also enjoy painting, muay thai (yes I can throw a punch), yoga, writing, and am a certified personal trainer.

Posted on February 27, 2012, in breakfast, dairy-free, desserts, gluten-free, Recipes, vegan and tagged , , , , . Bookmark the permalink. 6 Comments.

  1. This looks soo good! Can’t wait to try it…thanks for sharing this recipe :)

  2. This sounds and looks great! I’m going to have to try it and get back to you!

  3. This does look yummy! I’ll be trying it this weekend!

  1. Pingback: Food spotlight: quinoa « dinutrition

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