High Protein Quinoa Pudding
High-Protein Quinoa Pudding: A Wholesome Breakfast or Snack Packed with Classic Rice Pudding Flavors, Protein, and Fiber!
If you're searching for a versatile, high-protein recipe that’s as tasty as it is nourishing, this High Protein Quinoa Pudding is for you! Packed with protein, fiber, and healthy carbs, it’s a delightful choice for breakfast, snack, or dessert. Plus, it's incredibly easy to make and customizable to suit your preferences.
Enjoy!
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SiLLibake
Quinoa Pudding
This High Protein Quinoa Pudding is a game-changer for anyone seeking a nutritious, protein-packed meal or snack. It’s creamy, satisfying, and perfect for meal prep. Give it a try, and let us know how you customize it to make it your own!
Why You’ll Love This Recipe
High Protein: Each serving boasts 15.5g of protein, thanks to quinoa, egg whites, and complete collagen powder.
Naturally Sweetened: Maple syrup provides just the right amount of sweetness.
Healthy Fats and Fiber: Balanced with 3.5g of fat and 2.2g of fiber per serving.
Customizable: Choose your favorite milk and toppings to make it your own.
Quinoa Selection: I always begin with organic white quinoa as the base for this recipe. One crucial step is to ensure a thorough rinse of the quinoa.
Milk Variety: This recipe is remarkably adaptable when it comes to the choice of milk. I've experimented with unsweetened coconut milk, the type you find in the ½-gallon carton in the refrigerated section, as well as unsweetened almond milk and regular whole milk. Each of these options will yield in a pretty a creamy pudding. However, it's important to note that your choice of milk can subtly influence the final flavor and texture of the pudding. For instance, opting for skim milk or almond milk, may result in a less decadent flavor and a thinner consistency.
Sweetening Agent: Maple syrup is my preferred choice for an all-natural sweetener, but there are alternative options available. I've also successfully used granulated sugar without detecting a significant difference in flavor or sweetness level. Given that this quinoa pudding was originally created with health in mind, I tend to favor sweetening it with pure maple syrup, an unrefined, natural sweetener. However, plain white sugar is a perfectly acceptable substitute if it aligns with your preference or what you have available.
Flavor Enhancers: Pure vanilla extract and a touch of cinnamon are essential flavor enhancers in this recipe. While I initially wondered if cinnamon might overpower the other flavors, my experimentation led me to conclude that adding cinnamon during the cooking process actually elevates the pudding's taste. It doesn't overshadow the vanilla; instead, it complements it. However, if you're a purist who prefers pudding without cinnamon, feel free to omit it or simply sprinkle some on top.
Salt: A pinch of salt is a subtle yet vital component that balances the sweetness and enhances the overall flavor of the pudding.
RECIPE:
Yield 4 servings
Prep 5 mins
Cook 25-30 min
Total 35 mins
HIGH PROTEIN QUINOA PUDDING
This High Protein Quinoa Pudding is a game-changer for anyone seeking a nutritious, protein-packed meal or snack. It’s creamy, satisfying, and perfect for meal prep. Give it a try, and let us know how you customize it to make it your own!
Ingredients:
1/2 cup quinoa (85g) (white quinoa is best)
2 1/4 cups milk (540g), such as whole milk , unsweetened coconut milk, or unsweetened almond milk (I used 1 1/4 cup of soy milk, 1 cup 2% lactose free)
2 tbsp maple syrup (30g)
1/3 cup egg whites (or egg whites from 3 large eggs) (80g)
2 serving complete collagen powder (or 1 serving of your favorite protein powder) (40-60g)
1 tsp pure vanilla extract
1/2 tsp cinnamon
Pinch of salt
*YOU CAN DOUBLE THIS RECIPE*
Directions:
Place quinoa in a mesh colander. Rinse thoroughly with cold water (until the water runs clear) and allow to drain.
In a medium pot, combine the quinoa, 2 cups of milk, maple syrup, cinnamon, salt and vanilla and protein powder, stir until incorporated and bring to a light boil. Reduce heat to a low simmer and cover, leaving the lid cracked so that some steam may escape. Simmer for 20-25 minutes, stirring about every 5 minutes or so.
Taste it at 15-20 min mark, once it does not have a hard bite to it add your extra ¼ cup of milk and egg whites. Cook on low to medium heat and continuously stir for 2 min. Remember, you don’t want all the liquid to absorb because it will continue to thicken as it cools.
Remove from heat. If you feel that too much liquid has been absorbed or you want it creamier, add another 2 tbsp or so of milk, stir through.
Transfer to a container with a lid, refrigerate once it has cooled. You can enjoy this pudding warm or cold. I like to add chia jam for more fiber and antioxidants. Sprinkle with your favorite granola and add some coconut milk kefir or your favorite Greek yogurt.
Keep refrigerated up to 3-4 days
NOTE:
You can toast the quinoa in 1/2 tbsp of butter for 1-2 min on medium low heat before adding your liquid. This adds another depth of flavor.
Macros (approximate) per serving:
Calories: 190 | Protein: 15.5g | Carbs: 25.3g | Fat: 3.5g | Fiber: 2.2g | Sugar: 10g
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I am not a health professional, nutritionist, or dietitian. The recipes and information shared on this blog are based on my personal experiences, research, and preferences. While I strive to provide accurate nutritional details and helpful tips, these should not be considered a substitute for professional advice.
Always consult a qualified health professional or dietitian for specific dietary needs, medical conditions, or nutritional concerns. If you have allergies or sensitivities, please read ingredient labels carefully and modify recipes as needed.
High Protein Quinoa Pudding
