Quinoa Pudding with Cherry Compote


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

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/3 cups milk
  • 2.5 ml/½ tsp ground cinnamon
  • 115 g/4 oz/ cup pearl quinoa
  • 5 ml/1 tsp vanilla extract
  • 50 g/2 oz/¼ cup demerara (raw) sugar
  • 60 ml/4 tbsp double (heavy) cream

For the cherry compote

  • 350 g/12 oz/ cups pitted fresh or frozen cherries
  • 1 orange, strip of rind removed and then squeezed to provide about 150 ml/¼ pint/ cup orange juice
  • 50 g/2 oz/¼ cup caster (superfine) sugar
  • double (heavy) cream, to serve


  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 sturdy bowl with the bottom of the rolling pin.
  3. Pour the milk into a large pan and add the ground cardamom seeds, cinnamon and quinoa. Bring to the boil, then reduce the heat to very low and gently simmer for 10 minutes to infuse the flavours and soften the quinoa.
  4. Remove the pan from the heat and stir in the vanilla extract, sugar and cream, then pour into the prepared dish.
  5. Add a little more milk to the mixture if necessary; it should still be loose before it is baked or it will become too dry and solid in the oven.
  6. Bake in the oven for 15-20 minutes, until the top is golden brown and slightly crisp, but the inside is still soft and slightly wobbly.
  7. Meanwhile, prepare the cherry compote. Place the cherries in a pan with the orange rind and juice, and the sugar. Bring to the boil and simmer for 15-20 minutes, until the mixture has a thick syrupy consistency.
  8. To serve, divide the pudding between four dishes. Top with a spoonful of warm cherry compote and a drizzle of cream.


  • Add a dash of Kirsch to the compote for a little added decadence.
  • Substitute plums for the cherries.

Nutritional Information: Gluten free Energy 460kcal/1933kJ; Protein 11g; Carbohydrate 69g, of which sugars 51g; Fat 17g, of which saturates 10g; Cholesterol 46mg; Calcium 279mg; Fibre 4g; Sodium 95mg.