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Banana Quinoa Rice Pudding is a hearty, delicious breakfast that everyone will love! It’s light and creamy with a delightful coconut-banana flavor.
Do you ever find yourself going through phases where you will cook the same food over and over for weeks — sometimes months — on end? Well, that was me with quinoa. A few years back my husband went through a major quinoa eating phase which then rubbed off on our kids. I found myself steaming a pot of it every day and then tossing it with cherry tomatoes, olive oil, lemon and basil or mixing it with shrimp and avocado.
Quinoa is a fantastic grain which is rich in protein, calcium and many other essential vitamins and minerals. The only down side for me whenever I make it for my kids is the mess I find under their chairs after dinner (this is my problem with rice too — enter Brown Rice Cakes). I can spend a good 10 minutes sweeping those little grains up off the floor and still find more down there a week later.
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Without banning quinoa from our dinner repertoire, I turned one of our favorite grains into a dish that tastes incredibly similar to rice pudding and is much more mess-proof. Light and creamy with a delightful coconut-banana flavor, this dish can be served after dinner for dessert, as an after school snack or even as a special breakfast treat.
You may find yourself making a lot more quinoa after trying this recipe, but you’ll find a lot less of it on the kitchen floor and a lot more of it in your family’s tummies! Let me know if you make this one by tagging me on social media!
Banana Quinoa Rice Pudding
Ingredients
Instructions
- Place the quinoa in a strainer and rinse with water.
- Place quinoa, coconut milk and milk in a medium saucepan and bring to a boil. Cover and simmer for 15 minutes.
- Stir in the remaining ingredients and cook over medium heat for 4-5 minutes stirring continuously until thickened.
- Pour into individual ramekins. Serve warm or chill for 1-2 hours.
- Serve.
I’ve already taken dried organic coconut and soaked it in water then strained it. it gives it a bit of flavor. maybe reducing dried coconut over heat and mixing it w/ coconut milk would be an option if you don’t mind the texture of shaved coconut in the dish. i’ve also made wee coconut sweet potatoes by doing the same thing. you could taste the coconut. it’s not ideal, but better then bpa which i avoid too.
I was wondering the same about the canned coconut milk…but I don’t think there’s a way around it. 🙁
Could I use the kind of coconut milk that comes in a carton in the dairy dept next to the soy/almond milks in place of the canned type? Not sure, but I think it may be quite different. I am trying to avoid cans due to BPA. If not, what would be a good sub for the coconut milk? Thanks.
Yes I have the same question. What can be substituted for coconut milk? My son is allergic. Thanks!
What can be substituted for coconut milk?
I can’t wait to make this. I was sitting here wondering if I have coconut milk in the pantry so I can make it tonight.
‘Mistakes’ like that help remind me she’s a real person, a real mom, and doesn’t have a huge corporation packaging her into a genericized product. Thanks for all you share with us!
I too did a double take on that one, and agree that Catherine has rice on her mind. 🙂
We love you Catherine and the recipes you provide us with. Thanks for all your hard work.
I did the same double take. I think Catherine had rice on the brain. 😉
I was wondering the same thing! What are rice bananas???
It calls for “Rice Bananas”…do you mean RIPE bananas?
You can pin this with your own “pin it” tab on your tool bar.
Also can you add a Pinterest tab so we can pin?
Yum! I would definitely eat this warm. Sounds delicious.
Yes! You can use almond milk!
Can you sustitute almond milk for milk? Thanks, sounds yummy!!