delight quinoa bulgur pudding
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Course: Breakfast
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 369 kcal
Author: sanne


  • 45 gr red quinoa
  • 45 gr black quinoa
  • 90 gr bulgur
  • 200 ml coconut milk
  • 450 ml almond milk
  • 2 tsp agave syrup
  • 2 tsp vanilla essence
  • 1 pinch salt

raspberry jam

  • 125 gr raspberries
  • 1 tsp lemon juice
  • 1 tbsp chia seeds
  • 1 tsp agave syrup
  • 5 leaves fresh mint


  • 60 gr raspberries
  • 75 gr strawberries
  • 15 gr sunflower seeds roasted
  • 4 tsp grated coconut


  1. rinse the quinoa thoroughly and drain well. Be aware that the seeds are very small, so it is advisable to use a cheese cloth when you rinse and drain the seeds

  2. add all the pudding ingredients to a pan and bring to boil. Let it simmer for 15 to 20 minutes with the lid askew. After this time not all the liquid will be absorbed, but that is ok

  3. take off the heat and let it cool down. Store in the fridge overnight

raspberry jam

  1. heat that raspberries and lemon juice in a small pan. Boil for 5 minutes until the raspberries start to fall apart. Mash a little bit. Add the chia seeds and agave syrup, bring to a boil and let it simmer for 5 minutes or until the right consistency is reached. Let it cool down. In the meantime finely chop the mint. Add to the jam ones cool


  1. start with a layer of pudding, then 1/4 of the raspberry jam and again a layer of pudding. Lightly roast the sunflower seeds. Serve the pudding with fresh raspberries, strawberries, sunflower seeds and 1 teaspoon of grated coconut

Nutrition Facts
delight quinoa bulgur pudding
Amount Per Serving (1 jar)
Calories 369 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 10g 50%
Sodium 169mg 7%
Potassium 463mg 13%
Total Carbohydrates 46g 15%
Dietary Fiber 10g 40%
Sugars 7g
Protein 9g 18%
Vitamin C 29.2%
Calcium 19.9%
Iron 22.5%
* Percent Daily Values are based on a 2000 calorie diet.