Gluten-Free Vegan Quinoa Banana "Tapioca" Pudding

Quinoa pudding recipe with bananas and raisins or cranberries

Jolinda Hackett

  • Total: 35 mins
  • Prep: 10 mins
  • Cook: 25 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
254 Calories
2g Fat
56g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4
Amount per serving
Calories 254
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 58mg 3%
Total Carbohydrate 56g 20%
Dietary Fiber 5g 18%
Protein 6g
Calcium 134mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Like tapioca pudding, but looking for a healthier, gluten-free and vegan version? Look no further! This healthy and delicious vegan dessert recipe is made from quinoa and soy milk as a base, and sweetened with either maple syrup or brown rice syrup, making this quinoa pudding recipe refined sugar-free as well. Yes, you can make a healthy quinoa pudding - why not? This recipe would be either a sweet breakfast or a healthy dessert. 

This quinoa pudding recipe is reminiscent of a traditional tapioca pudding recipe, but with bananas and vanilla for extra flavor, instead of heavy cream and with healthy whole-grain quinoa instead of tapioca.


  • 1 cup quinoa
  • 2 cups water (for cooking quinoa)
  • 2 cups soy milk or soy cream
  • 2 tablespoons maple syrup or brown rice syrup
  • 1 teaspoon cornstarch
  • 2 bananas (sliced thin)
  • 1/2 teaspoon vanilla
  • 1/3 cup raisins (or cranberries)

Steps to Make It

  1. Gather the ingredients.

  2. In a medium saucepan, simmer the quinoa in water over medium heat, covered, stirring frequently, for 15 to 18 minutes, until quinoa is done and water is absorbed.

  3. Once your quinoa is fully cooked, reduce the heat to medium-low and stir in the soy milk, maple syrup or brown rice syrup, cornstarch, and the sliced bananas, combining well.

  4. Heat, stirring constantly, for 6 to 8 minutes, until bananas are soft and your pudding has thickened. Be sure to stir out any cornstarch lumps which may appear.

  5. Stir in the vanilla and raisins while still hot and sprinkle with a dash of cinnamon or nutmeg, to taste.

  6. Serve and enjoy!