Quinoa is such a healthy powerhouse seed that I want to include it in Nate’s diet on a regular basis. He isn’t crazy about the texture, though. I understand why his 19-month old tongue doesn’t like how it feels. It’s tiny and all those little pieces just roll around. It’s not as easy as eating a sweet potato or a cracker.
I’ve been looking for creative ways to use quinoa so that it’s easier to eat and toddler friendly.
Here, I modified my dairy-full quinoa pudding recipe. It was quite simple to do and is still rich and creamy. I used coconut milk (from a can) and coconut milk beverage (from a carton). You can use any dairy-free milk you choose, and in any proportion. The more calorie & fat-rich milk you use, the creamier the final pudding will be.
I like Thai Kitchen Coconut Milk best when making whipped coconut cream, but for this recipe any canned coconut milk will do. Read labels because some of the less expensive brands aren’t pure coconut milk and instead add water and guar gum.
This pudding can be served cold, at room temperature, or warmed. I eat it for breakfast and I’m ok with Nate eating it for breakfast too. Look over the ingredients – it’s got all the makings of a healthy meal.
Other Toddler-Friendly Quinoa Recipes:
- Quinoa Blueberry Muffins from Cooking Quinoa
- Peanut Butter Oat & Quinoa Cookies from Queen of Quinoa
- Cereal Bars from The Balanced Platter
Do you have creative ways to make quinoa more toddler friendly?
A dairy-free pudding based on the traditional rice pudding using the nutritional powerhouse, quinoa, instead.
- 1 cup quinoa, rinsed
- 1 1/2 cups filtered water
- 1 cup canned coconut milk
- 1 cup coconut milk beverage
- 3 large eggs
- 1/3 cup honey
- 1 teaspoon vanilla extract (I used my homemade sugar-free version.)
- 1/4 teaspoon sea salt
- 1 cup currants or raisins (optional)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Preheat the oven to 325 degrees F. Set a pot of water to boil for the bain marie (water bath). Once the water boils, reduce the heat and keep it very hot.
- Put the rinsed quinoa and filtered water in a medium, heavy-bottomed sauce pan. Bring to a boil, then reduce to a simmer and cook for 15 - 20 minutes, until the water is absorbed and the quinoa is tender. Set aside and let the quinoa cool slightly.
- While the quinoa is cooking, whisk together the canned coconut milk, coconut milk beverage, eggs, honey, vanilla extract, and salt in a large bowl. Stir in the cooked quinoa and the currants or raisins if using.
- Transfer the quinoa mixture to a 1 1/2- to 2-quart casserole dish. Make a bain marie by setting the casserole dish into a larger casserole dish, about 4-quarts. Set on a baking sheet. Slide into the oven then very carefully pour the hot water into the large 4-quart casserole dish until it is halfway up the sides of the dish filled with the quinoa pudding.
- Bake for 25 minutes, then stir. Sprinkle the top of the pudding with the cinnamon and nutmeg and bake for another 25 - 35 minutes, until a knife inserted in the center of the pudding comes out clean.
- Carefully remove from the oven and out of the bain marie. Let cool slightly before serving. Can be served warm, at room temperature, or chilled.
- Store leftovers in the refrigerator for up to a week.