Southeast Dairy Association - Cranberry Orange Quinoa Pudding


Cranberry-Orange Quinoa

Instead of oatmeal for breakfast, enjoy this hearty grain dish, made with high-protein quinoa and flavored with fresh cranberries and orange juice.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6


  • 1 1/2 cups fresh cranberries
  • 1 cup orange juice
  • 1 cup quinoa, rinsed
  • 2 1/2 cups lactose-free milk
  • 1/4 cup maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon orange zest
  • 1/2 cup sliced almonds, toasted


  • Pre-heat oven to 400˚.
  • Place cranberries and orange juice in a medium sauce pan, and heat until boiling. Reduce heat and simmer for approximately 5 minutes, or until cranberries have "popped" and are cooked through.
  • Add quinoa, milk, maple syrup, vanilla, and orange zest to orange juice and cranberry mixture, and heat until boiling. Turn heat down to medium low and cover two-thirds of the saucepan with lid.
  • Cook mixture for 30 minutes, or until thickened. Stir every 3-5 minutes to prevent sticking.
  • While quinoa is cooking, place sliced almonds on a baking sheet, and bake in oven for 4-5 minutes or until lightly brown and toasted.
  • Divide quinoa equally into seven serving dishes, and top with toasted almonds. Serve warm, or cover and chill.


Yield may be 6-8 servings.
Source of recipe: EA Stewart
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