Reviewed: May 1, 2012

Simply delicious! My almost two-year old daughter loved it! I did however make some changes: only half the sugar, double the butter(she is underweight but it did make the concoction nice and thick), and COCONUT MILK. MmMMmmM Oh and I blended the cinnamon into the mix rather than sprinkle it on top for a consistent flavor.

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Reviewer:

hunbun

Reviewed: Apr. 27, 2012

not what I was looking for. The banana is really overpowering.

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shiro

Cooking Level: Intermediate

Reviewed: Apr. 3, 2012

Great recipe to make ahead and ready to pack and go during the week.

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Campbell

Reviewed: Mar. 23, 2012

Good but not as smoothe as I'd like. Kids didn't like texture.

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hungryhippo

Reviewed: Mar. 7, 2012

This is really good. I substitute canned coconut milk (Thai) and use xylitol for the sweetener. It is a great dessert and a yummy breakfast. I prefer my puddings cold and can hardly keep myself from sneaking in the fridge. I have also made it before adding an egg to the final 2 minutes of cooking. Yum!

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Sarah

Reviewed: Feb. 17, 2012

YUM. What a fantastic way to eat quinoa.

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saunch09

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Cooking Level: Intermediate

Reviewed: Feb. 15, 2012

Not very pudding-y in texture- more paste-like but not really. The only changes were to use lactose free milk, three bananas, omit the sugar, add an egg and some cinnamon. Made the recipe as per the directions. It was just sweet enough from the bananas, and I was glad I'd skipped the additional sugar. My boys didn't care for it, but I thought it was okay though I won't make it again.

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RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Dec. 23, 2011

This was just okay. Kind of pasty

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Reviewer:

plattbbnm

Reviewed: Oct. 16, 2011

I enjoyed this, but it was a little too thin for my liking, even after cooking 10 minutes. Might have been because there was still some water that wasn't absorbed by the quinoa after cooking... next time I'll check for that and drain it off if that's the case. I used non-fat milk and added about a half teaspoon of cinnamon, but thought it was a really good (and easy, and much more nutritious!) substitute for rice pudding, better cold than warm (my preference)

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Anna

Reviewed: Sep. 26, 2011

I made this with vanilla almond milk, but still added the vanilla. I used a bit of honey in place of the sugar, but did not need a lot due to the sweetness of the milk and banana. I also added cinnamon. Makes a nice breakfast!

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