I had just recently moved to Colorado when I found myself at the Native Foods Cafe in Boulder rapping with a young employee about food. I mentioned this blog and he mentioned a Banana Quinoa Pudding recipe he’d found on the internet.
Choosing between a Watermelon Fresca, Lavender Lemonade, and Iced Tea at Native Foods can be tricky, but after I’d done so, I plopped down in to a seat and googled “vegan banana quinoa pudding.” Luckily, I immediately found the recipe I’d been told about.
I bookmarked that recipe for almost a year before trying it. I visited the bookmark several times throughout the year with intentions of making it. The problem is, I’ve got thousands of recipes bookmarked to try. I’d love to thank the guy from Native Foods who shared this recipe with me but sadly enough I don’t even remember what he looked like. If you’re out there reading dude, THANKS!!!
I changed the original recipe slightly, well, I beefed it up – I added peanut butter (request from the BF), blueberries (because I had them on hand) and cacao nibs (chocolate + texture). This easy-to-make, nourishing, sweet, delectable pudding is just too fabulous to not share.
- 1 cup quinoa (you can use red or white quinoa - I used a mix)
- 2 cups almond milk or coconut milk (or a combo of both)
- 2 ripe bananas, mashed
- ½ cup peanut butter (or more if you like!)
- 3 Tbsp agave nectar
- ½ tsp cinnamon
- a splash of vanilla extract
- a handful of cacao nibs
- ¼ cup blueberries
- After rinsing the quinoa in a fine mesh strainer, put it into a pot with the almond milk and bring to a boil.
- Reduce the heat, cover, and let simmer for 15 minutes.
- Mix in the bananas, peanut butter, agave nectar, cinnamon, and vanilla and stir over medium heat until thickened. Cool for about 10 minutes, then mix in the blueberries and cacao nibs just before serving.