Gluten-free vegan quinoa banana "tapioca" pudding recipe

Quinoa pudding recipe with bananas and raisins or cranberries
  • 35 mins
  • Prep: 10 mins,
  • Cook: 25 mins
  • Yield: 4 servings

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.

You can see from the photo that I actually made this recipe with dried cranberries instead of raisins, though I think most people would prefer the sweetness of the raisins rather than the tartness of the dried cranberries in this recipe. 


See also: More simple vegan desserts to try

This quinoa banana "tapioca" pudding recipe is reprinted with permission from the Everything Vegan Cookbook, by Jolinda Hackett (that's me!)

What You'll Need

  • 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
  • ½ teaspoon vanilla
  • ⅓ cup raisins (or cranberries)
  • Dash cinnamon or nutmeg (optional)

How to Make It

In a medium saucepan, simmer the quinoa in water over medium heat, covered, stirring frequently, for 15 - 18 minutes, until quinoa is done and water is absorbed. Normally, quinoa takes about 10-15 minutes to cook, but you want the quinoa to be extra tender to make your pudding nice and soft, so I recommend overcooking it just a little bit for this pudding recipe. 

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.

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

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

Makes four servings of quinoa pudding.

Nutritional information, per serving:

Calories: 325
Fat: 5g
Sodium: 67mg
Fiber: 5g
Protein: 11g

If you like making healthy vegan desserts such as this one, check out this complete collection of healthy dessert recipes, including low-calorie and fat-free ideas, or, if you're as big of a quinoa fan as I am, you'll definitely want to check out these ways to have quinoa for breakfast, and these ideas for using up leftover quinoa.

Nutritional Guidelines (per serving)
Calories 254
Total Fat 2 g
Saturated Fat 0 g
Unsaturated Fat 1 g
Cholesterol 0 mg
Sodium 58 mg
Carbohydrates 56 g
Dietary Fiber 5 g
Protein 6 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)