This recipe is kind of crazy.
Kind of like things in my life right now. Haha.
One time, when I was faced with just a few tablespoons of leftover quinoa, I added it to my smoothie. And it worked out well. So a few weeks ago when I had some more leftover quinoa without a purpose I thought, “Why don’t I blend it up and use it in something again?”
I immediately decided upon chocolate pudding. I’ve made chocolate pudding before with avocados (which is AMAZING if you haven’t tried it yet…) and even though quinoa isn’t quite like avocados in texture, I guessed it might work. And it DID!
But hey! Who am I to argue with a win like this?
A deliciously smooth and creamy pudding, that is also packed with all the superfood power of quinoa? Protein, fiber, vitamins and minerals??? Heck yeah! That’s awesome.
Plus it is sweetened 100% naturally. YAY!
Maybe I can even get my kids to eat this, hehe. There is no overpowering ‘quinoa-taste’ to it either so I might be able to get away with it. The taste is even more subtle than the avocado taste in avocado-chocolate pudding for sure.
- 1 cup cooked, cooled quinoa
- ¾ to 1 cup almond milk
- 2 tablespoons maple syrup
- 3 tablespoons cacao powder
- ⅓ cup packed dates (about 8)
- 1 teaspoon vanilla extract
- pinch of salt
- Place all ingredients (starting with just ¾ cup almond milk) in a blender and purée until completely smooth. Add additional almond milk as needed to reach desired consistency (it will firm up a bit in the fridge though!)
- Pour into a bowl or container and cover; set in refrigerator until chilled. Serve.
You can also use a ripe banana instead of dates to sweeten and flavor the pudding.