Recipes For Grown Ups

Toasted Quinoa Pomegranate Pudding

Let’s celebrate the arrival of spring with a fresh and healthy start! Quinoa, pronounced ‘Keen-waa,’ emerges as the star of this nutritious breakfast delight. Originating from South America, quinoa boasts a rich history and many nutritional benefits, including abundant protein, B vitamins, iron, and fiber. It is an excellent choice for those seeking to reduce meat consumption or embrace a vegetarian lifestyle. Also, this gluten-free and versatile grain is a superb replacement for other grains.

While traditionally featured in side dishes, today’s recipe elevates quinoa to a new level with a comforting and invigorating toasted quinoa pomegranate pudding. This delightful dish not only tantalizes your taste buds but also promises to keep you energized throughout the day. Be creative and customize it by adding your favorite fruit and nut toppings.

Indulge in this flavorful pudding as a wholesome and empowering way to kickstart your day positively and nutritiously.


• 1 cup quinoa (pre-washed)

• 1¾ cups skim milk or almond milk

• 4 tablespoons honey or agave syrup

• ¼ teaspoon almond extract or vanilla

• ¼ teaspoon kosher salt

• ½ cup plain Greek yogurt

• ¼ cup pomegranate seeds

• ¼ cup chopped roasted almonds


  1. Over medium heat, toast quinoa in a dry skillet for a few minutes or until quinoa begins to darken.
  2. In a 2-quart saucepan, combine toasted quinoa, milk, two tablespoons of honey or agave, almond extract, and salt. 
  3. Bring mixture to a boil. Reduce heat to low and cover, leaving the lid slightly ajar, and simmer for 15 minutes or until liquid is absorbed and white spiral-like threads appear around the grains.
  4. Turn off the heat and let stand, covered, for 5 minutes.
  5. Divide quinoa among four serving bowls. Top with yogurt and a drizzle of honey or agave.
  6. Sprinkle with pomegranate seeds and almonds. 



Lisa Keys

Lisa Keys is an award-winning home cook, mother, grandmother, and retired physician assistant. She has been entering and winning cooking contests since 1990, and her recipes have been well-published in national magazines, cookbooks, and online publications. She holds certifications as a Food Champ, Steak Association judge, and pizza judge. Keys is also a food blogger. Three years after the death of her son, a US Navy Corpsman, she embarked on a public grief journey and became a Food Network Chopped Champion on the 2014 Mother's Day episode. Her inspiring food blog,, followed and continues to reflect Keys' philosophy that preparing and sharing food with others is an extension of one's heart and soul.

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