Quinoa Pudding Cups with Ginger and Pistachio Recipe

Prep Time 10 mins
Cook Time 25 mins
Rest Time 1 hr
Total Time 1 hr 35 mins
Cooking Method:
Cuisine: , ,
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 90  C
Servings: 4
Best Season: All Seasons
Description

This Quinoa Pudding Cups with Ginger and Pistachio recipe transforms wholesome quinoa into a creamy, aromatic dessert topped with crunchy pistachios. Infused with warm ginger and lightly sweetened with honey, these elegant pudding cups are perfect for a healthy treat or a festive gathering. Nutritious, gluten-free, and full of flavor, it’s a modern twist on classic rice pudding with an exotic flair.

Ingredients
    For the Pudding Base
  • 1 cup quinoa (rinsed well)
  • 2 cups water
  • 2 cups whole milk (or almond/coconut milk for dairy-free)
  • 0.25 cup honey (or maple syrup, adjust to taste)
  • 1 tsp vanilla extract
  • 0.5 tsp ground ginger (or 1 tbsp freshly grated ginger for stronger flavor)
  • 0.25 tsp ground cardamom (optional, for warmth)
  • Pinch of salt
    • For the Toppings
  • 0.5 cup unsalted pistachios (roughly chopped)
  • 2 tbsp dried cranberries or chopped dates (optional, for extra sweetness)
  • 0.25 tsp ground cinnamon (light sprinkle for garnish)
  • Fresh mint leaves (for decoration, optional)
Instructions
    Cook the Quinoa
  1. 1
    Rinse quinoa under cold water until it runs clear to remove bitterness. Place in a medium saucepan with 2 cups of water. Bring to a boil, then reduce heat to low and simmer, covered, for 12–15 minutes until the quinoa is fluffy and water is absorbed.
    2. Prepare the Pudding Base
  2. 2
    Add milk, honey, ginger, cardamom, and a pinch of salt to the cooked quinoa. Stir well and bring the mixture to a gentle simmer over medium-low heat.
    3. Thicken the Mixture
  3. 3
    Cook uncovered for 10–12 minutes, stirring frequently, until the pudding becomes creamy and slightly thickened. Stir in the vanilla extract at the end. Taste and adjust sweetness if needed.
    4. Assemble the Cups
  4. 4
    Divide the warm quinoa pudding into serving cups or small bowls. Allow them to cool for 5 minutes before adding toppings.
    5. Add Toppings
  5. 5
    Sprinkle each pudding cup with chopped pistachios, a few cranberries/dates, and a light dusting of cinnamon. Garnish with fresh mint leaves for a refreshing finish.
    6. Chill and Serve
  6. 6
    Serve warm for comfort or refrigerate for at least 1 hour for a cool, refreshing dessert.
Note

Storage: Store covered in the refrigerator for up to 3 days.

Vegan Option: Use almond or coconut milk and substitute honey with maple syrup.

Flavor Twist: Add saffron strands for an aromatic, Middle Eastern-style flavor.

Texture Tip: For a smoother pudding, blend half the mixture before chilling.

Keywords: healthy dessert, gluten-free pudding, quinoa recipe, pistachio dessert, ginger pudding
Read it online: https://petitepanini.com/recipe/quinoa-pudding-cups-with-ginger-and-pistachio-recipe/