Dairy Farmers of Canada

Breakfast Brain Pudding

Milk and quinoa play the star role in this simple, nutritious breakfast or dessert dish. This recipe is a delicious twist on classic rice pudding and it is full of nutrients for the kids. It is perfect for breakfast as it makes a great start for your goblins on Halloween day.

  • Prep: 5 min
  • Cooking: 30 min
  • Refrigeration: 1 h
Yields 5 cups
breakfast brain pudding


  • 2 cups (500 mL) water
  • 2 sticks cinnamon
  • 1 cup (250 mL) quinoa rinsed well
  • 1 tbsp (15 mL) cornstarch
  • 1 tbsp (15 mL) sugar
  • 1 tsp (5 mL) ground cinnamon
  • 1 1/2 cups (375 mL) 2 % Milk
  • 1/4 cup (60 mL) maple syrup
  • 3/4 cup (180 mL) dried cranberries or raisins
  • 1 cup (250 mL) 1 % vanilla yogurt
  • Suggested Toppings
  • cinnamon sugar, chopped walnuts, dried cranberries, granola, berries and/or diced apples
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In medium saucepan, bring water and cinnamon stick to a boil over high heat; stir in quinoa. Reduce heat to low; cover and simmer 12 min or until quinoa is tender. Drain any excess liquid and remove cinnamon sticks; set aside.

In small bowl, combine cornstarch, sugar and cinnamon. In same saucepan whisk milk, maple syrup and cranberries; bring to a boil over medium-high heat. Reduce heat to low; whisk in cornstarch mixture and cook stirring, for about 1 min or until slightly thickened.

Stir in quinoa and cook stirring occasionally, for 5 min or until slightly thickened. Refrigerate for 1 hr or until cool.

Stir in yogourt. (The pudding will thicken considerably as it cools; add yogurt to desired consistency.) Serve with suggested toppings.


Rinse quinoa (KEEN-wah) very well or it will taste bitter. When cooked, it has a nutty flavour and a little spiral impressed upon each individual grain. To further enhance the flavour, lightly toast the quinoa after rinsing.

Variation:Substitute 1 cup (250 mL) chopped apple for cranberries.

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Nutritional information

Per serving
Energy: 269 Calories
Protein: 8 g
Carbohydrate: 54 g
Fat: 3 g
Fibre: 2.9 g
Sodium: 64 mg

Top 5 Nutrients

(% DV*)
Calcium: 15 % / 169 mg
Iron: 22 %
Magnesium: 31 %
Phosphorus: 21 %
Zinc: 22 %