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quinoa pudding

Matcha Green Tea Quinoa Pudding

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If you miss Green Tea Ice Cream at Japanese restaurants, here’s Low FODMAP Matcha Green Tea Quinoa Pudding, and much healthier alternative!

There are three key components to achieving that bright attractive color and creamy, custardy texture. First, is the quality, consistency and color of the coconut milk you select (white, thick). Second, be sure to save 1/4 cup of the coconut milk to add at the end once the pudding has completely cooled. Finally, use a fresh matcha powder (not dull from staleness or too strong), as that will determine the resulting green hue.

Coconut milk is rich with vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. The fat in coconut milk is known to lower cholesterol and help boost your immune system.

You can substitute the raspberries with sliced strawberries banana or any low FODMAP fruit.

Matcha (Green Tea)

Quinoa Pudding

Created by on April 10, 2016

Low FODMAP Matcha Green Tea Quinoa Pudding

    Ingredients

    • 1 can 14 oz. unsweetened coconut milk (like Thai Kitchen), shake well
    • 1 teaspoon vanilla
    • 2 teaspoons 100% pure maple syrup (optional, as it may be sweet enough)
    • 1 pinch of salt
    • 1/4 cup water
    • 1 teaspoon matcha green tea powder (can adjust according to strength of the tea)
    • 1 cup cooked quinoa
    • a few raspberries

    Instructions

    1. Save 1/4 cup of the coconut milk and set aside.
    2. In a medium saucepan, combine the rest of the coconut milk, water, vanilla, maple syrup (optional), salt and bring to simmer.
    3. Add the cooked quinoa and gently simmer at the lowest heat for about 20-25 minutes, stirring frequently until the mixture is creamy and most of the liquid has evaporated.
    4. Remove from heat and let cool for at least 20 minutes.
    5. Stir in the matcha powder and saved coconut milk evenly. Refrigerate for at least an hour.
    6. Top with raspberries and serve. Sweeten further with maple syrup if desired.

    Coconut Quinoa Pudding

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    Low FODMAP Coconut Quinoa Pudding is a nice easy and healthy snack, packed with protein. Coconut milk is rich with vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. The fat in coconut milk is known to lower cholesterol and help boost your immune system.

    There are two key components to achieving that bright attractive color and creamy, custardy texture. First, is the quality, consistency and color of the coconut milk you select (white, thick and rich). I like Thai Kitchen Unsweetened Coconut Milk. Second, be sure to save 1/4 cup of the coconut milk to add at the end once the pudding has completely cooled.

    You can use any type of quinoa — white, red or black. You can top with sliced bananas or blueberries instead.

    Coconut Quinoa Pudding

    Created by on April 10, 2016

    Low FODMAP Coconut Quinoa Pudding

      Ingredients

      • 1 can 14 oz. unsweetened coconut milk (like Thai Kitchen)
      • 1/4 cup water
      • 1 teaspoon vanilla
      • 1 pinch of salt
      • 1/16 teaspoon cinnamon (a dash)
      • 1 cup cooked quinoa (any kind: black, white, red)
      • a few sliced strawberries for topping
      • 2 teaspoons maple syrup (optional)

      Instructions

      1. Set aside 1/4 cup of coconut milk.
      2. In a medium saucepan, combine the rest of coconut milk, water, maple syrup, vanilla, salt, cinnamon and bring to simmer.
      3. Add the cooked quinoa and simmer at the lowest heat for about 20-25 minutes, stirring frequently until the mixture is creamy.
      4. Let cool for 20 minutes and add the saved coconut milk. Refrigerate for at least an hour or overnight.
      5. Sweeten further with a little maple syrup if desired. Top with sliced strawberries and serve.

      Chocolate Peanut Butter Quinoa Pudding

      By Leave a Comment

      Get your pudding fix with the Low FODMAP Chocolate Peanut Butter Quinoa Pudding, a healthier alternative packed with protein. There are two key components to achieving that bright attractive color and creamy, custardy texture. First, is the quality, consistency and color of the coconut milk you select (white, thick). Second, be sure to save 1/4 cup of the coconut milk to add at the end once the pudding has completely cooled.

      Coconut milk is rich with vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. The fat in coconut milk is known to lower cholesterol and help boost your immune system.

      Chocolate Peanut Butter

      Quinoa Pudding

      Created by on April 10, 2016

      Low FODMAP Chocolate Peanut Butter Quinoa Pudding

        Ingredients

        • 1 can 14 oz. unsweetened coconut milk (like Thai Kitchen)
        • 1 tablespoon unsweetened cocoa powder
        • 2 teaspoons 100% pure maple syrup (optional, as it may already be sweet enough)
        • 1 tablespoon 100% all natural creamy peanut butter
        • pinch of salt
        • 1/4 cup water
        • 1 cup cooked quinoa
        • 1 tablespoon dark chocolate shavings

        Instructions

        1. Save 1/4 cup coconut milk and set aside.
        2. In a medium saucepan, combine rest of coconut milk, water, cocoa powder, peanut butter, maple syrup, salt and bring to simmer.
        3. Add the cooked quinoa and gently cook at the lowest heat for about 20-25 minutes, stirring frequently until the mixture is creamy.
        4. Let cool for 20 minutes and add the saved coconut milk. Refrigerate for at least an hour or overnight.
        5. Top with dark chocolate shavings before serving.