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Lemon Basil Quinoa Pudding with Fresh Raspberry Sauce

Prep time 20 min
Cook time 30 min
Total time 50 min

Prep time 20 min
Cook time 30 min
Total time 50 min


I’m blown away that quinoa can be used to make a dessert as elegant as this Lemon Basil Quinoa Pudding with Fresh Raspberry Sauce. Blow. Away.

The lemon and basil in this spectacular pudding are not traditional dessert flavors, but when paired with the raspberry it works surprisingly well. I couldn’t stop sneaking bites of it while snapping the photo. Then, once B and the kids tried a bite, I had to fight them off as well!

This is a wonderful dessert to make ahead of time, and to chill in the fridge before company comes over. It’s so pretty when served in jars and garnished with fresh raspberries, pistachios and basil leaves. Enjoy!

Serves 10
For the Raspberry Sauce

4 cups fresh raspberries (plus more for garnish)

½ teaspoon liquid stevia (or 1 Tablespoon of honey)

2 teaspoons lemon juice

3 tablespoons water

1 tablespoon arrowroot starch

½ vanilla bean

For the Lemon Basil Quinoa Pudding

2 cans coconut milk, full fat (divided)

¼ cup water

1 cup uncooked quinoa

¼ teaspoon sea salt

2 egg yolks

1 teaspoon lemon zest

1 vanilla bean, scraped

¼ teaspoon liquid stevia

1 tablespoon coconut oil

1 tablespoon fresh basil, minced (plus more for garnish)

2 tablespoons pistachios, chopped (for garnish)


Calories: 312
Fat: 24g
Carbohydrates: 22g
Sodium: 66mg
Fiber: 5g
Protein: 6g
Sugar: 3g

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