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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.
We love this recipe! Its so yummy. I was wondering if maybe i could add chia seeds? And at what point could I add them?
Hmmm that might be interesting!
Is there anything I could do with this if I have way too many leftovers? I was thinking of using it in place of bananas for your banana muffins?? Or that might not work at all?
I hate cooked bananas so I modified the recipe and it came out AWESOME:
I used 3/4 cup raisins instead of 2 bananas, agave instead of honey, more cinnamon than listed (2ish tsp), 2 tsp of stevia & splash of vanilla extract.
I made this for someone with dietary restrictions (no dairy, no refined sugar or sweeteners); I replaced the milk and coconut milk with 2 cups of unsweetened almond milk, left out the honey and added in a handful of raisins and dried dates. It turned out delicious – maybe even a bit too sweet! Will cut down on the dates next time.
1 2/3 cups! 🙂
How many cups is 1 14 oz can of coconut?
Great for breakfast!!
We made this recipe a few days ago! I really enjoyed it….my kids thought it was *okay*…..but I did let them add some colored sprinkles on top to give it some color (maybe not a healthy addition, but it was fun for the kids!)
have been eating this all week. we are HUGE fans of rice pudding, me and the kids can eat it everyday if we could.
found that Jasmine rice is our favorite to use until we tried Quinoa. I have had quinoa in the cupboard now for a little while and would only use it with beans and sauce.
this tasted amazing with some raisins and a sprinkle of nutmeg 🙂
Just made this, am eating a bowl of the still-warm pudding right now. Garnished my bowlful with a few dried strawberries. Delicious!
I made this for my girls and it was a huge hit!!! I am always looking for new breakfast ideas. Any other quinoa breakfast combos that you come up with would be much appreciated.
Thanks so much,
Blythe
I substituted So Delicious Vanilla Coconut milk (the ones that comes in a box) and added a cinnamon stick and 2 cardamom pods while cooking. It came out delicious. I then added banana but actually prefer it without if I’m going to use the vanilla coconut milk, cinnamon stick and cardamom. But even with the banana its very good and creamy.
Anything mesh-like… a mesh splatter shield, cheesecloth, even clean pantyhose could work in a pinch 😉
I have fine-mesh strainers for that type of job! I use them for rinsing rice, too!
Here are the ones I have:
http://astore.amazon.com/weelicious-20/detail/B00428M7PM
http://astore.amazon.com/weelicious-20/detail/B00004OCLX
I’m apparently having an equipment failure problem over, of all things, the straining step. None of my strainers have holes small enough that the Quinoa doesn’t fall through. I have the same issue with Orzo. Any suggestions?