Quinoa Pudding with Cherry Compote

Preparation info
  • Serves


    • Difficulty


Appears in
The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

Quinoa again shows true versatility here in a lovely, creamy milk-based dish. Rice desserts have been popular for centuries in the Middle East, Europe and Asia, where they have provided essential sustenance. In this version, pearl quinoa proves an effective substitute for pudding rice, sweetened and spiced with aromatic cardamom.


  • butter, for greasing
  • 6 green cardamom pods
  • 750 ml/ pint/


  1. Heat the oven to 190°C/375°F/Gas 5. Butter a medium ovenproof dish.
  2. With the bottom of a rolling pin, crush the cardamom pods and extract the seeds with the tip of a sharp knife. Discard the husks, then grind the seeds in a mortar and pestle, or in a stur