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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 wouldn’t go lower than 2%!
Your recipe just says Milk for the milk part. What is the lowest fat content milk that you would be able to use so as to not lose the creaminess? Could you go as low as 1% MF?
Thanks.
Do you think a 13 months old can eat it? I’m not sure about the texture of it my daughter only have 4 teeth.
A substitute for the regular milk? Yes! I like the coconut milk because it adds texture and creaminess.
Would vanilla soymilk be an ok substitute?
filled four ramekins and a not-so-small bowl. the ramekins are chilling in the ‘fridge and i’m chill in’ with the warm bowl of awesomeness, you genius.
thanks!
I have been trying new things with quinoa, too, and this may have to be added to the repertoire.
The coconut milk gives this recipe that extra boost of flavor and creaminess. You could use all regular milk, but it won’t come out quite as luscious. Although, coconut shavings would be a yummy addition!
I’m curious about how to substitute the coconut milk as well. I have shaved coconut in the house, and two very ripe bananas, so I’d like to make this today. I might just try adding the coconut shavings and let you all know how it turns out.
That looks and sounds so delicious! Thanks for the recipe. I have never cooked quinoa before. I really have to try it. Quinoa is already put on my shopping list 🙂
Is there a way to do this and make it like “traditional” rice pudding?
http://b12.ba4.myftpupload.com/2008/12/07/quinoa-mexicana-salad/
Can you post a link to the Quinoa Mexican Salad too? That also sounds wonderful.
I’m going to try this with almond milk (since that’s what I have on hand) and coconut oil (which is extremely healthy and has a wonderful coconut flavor). I’m hoping that will be a yummy substitution while avoiding the BPA in canned coconut milk!
Rereading this I realized I think you’re talking about coconut creamer you find in the refrigerator case. I use it in my coffee everyday. It could be used as it’s similar in thickness to canned coconut milk, but know it has some cane sugar, unlike canned coconut milk which is unsweetened.
I think that one is thinner and sweeter than the canned variety. I’m not sure as I have not tried it, but after some research online it seems that is the case.