Black Quinoa Blueberry Pudding

Some of you may remember that I was the culinary intern at Poplar Ridge Farm last summer.  Some of my favorite recipes came out of that farmhouse kitchen, when I had an unlimited supply of fresh organic vegetables, and an unlimited number of hours in the day to devote to cooking.

Last week I got a package in the mail – an early birthday present from the wonderful Dorry!  She knew I had been on the search for black quinoa, and when she saw it at her Whole Foods, she grabbed a bag for me!

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Seeing the black quinoa brought back memories of my farmhouse summer, when I made black forbidden rice pudding during the peak of blueberry season.  So I thought I would re-make the old recipe into something new…

Black Quinoa Blueberry Pudding

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(Click to print this recipe!)


  • 1 cup dry black quinoa
  • 1.5 cups water
  • 1 cup light coconut milk
  • 1 cup soymilk
  • 1/4 cup honey or agave nectar
  • 1 pint organic blueberries

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Instructions:  Black quinoa is very similar to red quinoa – a little coarser and nuttier than the traditional variety.  I couldn’t get past the beautiful color of the seeds when I opened the bag!

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Just like you do with regular quinoa, rinse the grains through a small sieve to remove the bitter residue before cooking.  Then add 1.5 cups water and cook until tender, either on the stovetop or in a rice cooker

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Once the quinoa is cooked, it will look colorful and fluffy!

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While it cooks, prepare the base for the pudding on the stovetop.  Add 1 cup each light coconut milk and soymilk to a sauce pan, and heat over medium high heat.  Add 1/4 cup honey or agave nectar and stir until melted. 

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Bring the milk mixture up to a simmer.  Once that is reached, add the cooked quinoa and stir to combine. 


Continue to stir over medium high heat for a few minutes, until the mixture begins to thicken.

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After a few minutes, mix in the blueberries and remove from the heat.

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Transfer to a shallow bowl, and refrigerate for several hours until chilled and thickened.  I found that it helps to stir the mixture every 20 minutes or so while cooling, in order to distribute the temperature change throughout the mixture.

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Come back in a few hours, dish it up, and enjoy!

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I love the chewiness and nuttiness that the quinoa brought to a recipe that is traditionally made with rice. 

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This pudding would make a great breakfast, snack, or dessert.  I like that it isn’t overly sweet, so you can still taste the natural flavors of the blueberries and coconut – a delicious combination.

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And with the combination of soymilk and quinoa, this delicious dessert is packed with protein!  Healthy dessert with a nutritional boost?  Please pass me a spoon.

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