Quinoa pudding with red currants
  • Egg-free

    Does not contain eggs, but where a recipe does contain eggs, they can often be replaced by an egg substitute.

  • Fish-free

    The recipe does not contain fish.

  • Gluten-free

    Made from flour from which the gluten has been removed, or which has been made low in gluten and free of cereals such as wheat, rye, spelt or kamut.

  • Nut-free

    This refers to actual nuts. It may be confusing, but peanuts are not included in this group!

  • Peanut-free

    Peanuts are in fact legumes that grow under the ground.

  • Shellfish and crustacean-free

    The recipe does not contain any shellfish or crustaceans.

  • Soya-free

    but be careful with vegetarian variants of dishes, because soya is often incorporated into vegetarian meat substitutes.

Quinoa pudding with red currants

Serves 4, 30 minutes
50 g Paul's Quinoa 3 Minutes
350 ml whole milk
  pinch of salt
50 g sugar
  maraschino liqueur
4 gelatine sheets
250 ml cream
  To garnish
  sugar, to taste
  handful of red currants


  • A small saucepan, whisk, mixing bowl, dish


  • Bring the milk with a pinch of salt to the boil in a saucepan. Add the precooked Quinoa and boil on low heat for 3-5 minutes until tender.
  • Mix the cooked Quinoa with the sugar and pour in maraschino to taste. This prevents the Quinoa from drying out or forming lumps. Taste the Quinoa as soon as it has cooled for seasoning. Add more seasoning if you like.
  • Soak the gelatine sheets in cold water for at least 20 minutes, squeeze out the excess water and add them to the warm Quinoa.
  • Gelatine sheets are available in different sizes. If in doubt about how much the gelatine weighs, use a kitchen scale. This recipe calls for 8 g of gelatine.
  • Whip the cream until it starts to stiffen and add it to the Quinoa. Spoon all of the Quinoa into a bowl and leave to stiffen for at least 2 hours in the refrigerator.
  • Serve the Quinoa pudding in pretty glasses and finish by decorating with some red currants and a sprinkling of sugar.

Nutritional value per person

  • 370 Kcal
  • 26 g Carbohydrates
  • 7 g Protein
  • 26 g Fat
  • 1 g Dietary fibre