Quinoa Kheer Recipe

Quinoa Kheer is a creamy dessert made with quinoa, milk and sugar arnished with nuts. It's different from regular rice kheer and feels lighter. Its subtle sweetness makes it easy to enjoy without feeling too heavy on stomach. Recipe included with step by step pictures.

Quinoa Kheer is also a nice treat if you want healthier version of kheer. Quinoa has protein and fiber so it doesn't feel as heavy as rice kheer. It goes well with warm chai or can be eaten on its own after a meal. It's simple but still comforting and tasty, it can also be served chilled in summer.

Jump to:

• About Quinoa Kheer
• Quinoa Kheer Ingredients
• How to make Quinoa Kheer Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Quinoa Kheer

Quinoa Kheer is basically a healthier twist on the traditional rice kheer. The quinoa gives little bite and nutty texture which is different from usual creamy rice version. Milk makes it smooth and rich, and just a little cardamom and saffron gives nice aroma. It's a must try at home.

This recipe comes from modern Indian desserts where I try to keep it healthy but not lose the taste. I like full cream milk because it makes it rich, but almond milk works fine if you want something lighter. Adding nuts gives a little crunch and looks nice too.

You can make it thick or thin, depends on what you like. Some people like it like rabri, very thick, others like pourable. I usually keep it little thick so it sticks to spoon nicely. Its simple to tweak sugar or nuts amount to suit your taste. Cooking slowly also helps the flavors mix better and gives a nicer aroma.

I make it mostly on weekends when I get time to slow cook quinoa. It has light texture makes it easy to enjoy for kids and elders too.

Quinoa Kheer Ingredients

• Quinoa - I use this as main ingredient. Gives nutty flavor and adds protein. Sometimes I use soaked millet instead.
• Ghee - I used ghee for sautéing. Gives light aroma and richness. Butter can work too.
• Milk - I used it to make kheer creamy. Almond or soy milk works too if want lighter version.
• Sugar - I add this for sweetness. Balances flavors. Jaggery also works if you want healthier.
• Saffron strands - I use this for aroma, flavor and color.
• Cardamom powder - I add this for flavor. Gives subtle spice.
• Pistachios chopped - I use these to garnish. Gives crunch and looks nice. Almonds or cashews can work too.

Why This Recipe Works

• It is a simple dessert made using very few ingredients.
• Quinoa make this kheer filling and nutritious.
• Slow cooking gives creamy texture without lumps.
• You can just easily adjust sweetness and thickness.
• This recipe works for both warm and chilled serving.

Similar Recipes

• Mango Kheer
• Bread Kheer
• Millet kheer
• Rice Kheer
• Paneer Kheer

How to make Quinoa Kheer Step by Step

1.Measure quinoa,rinse it in water atleast twice then soak in water for at least 15 minutes.

2.Drain and set aside. Heat ghee in a pressure cooker, add drained quinoa.

3.Saute for 3-5 minutes in low flame until a nutty flavour comes. Now add ¼ cup milk and ¼ cup water.

4.Add a spoon to it to avoid milk overflowing while pressure cooking. Pressure cook for 2-3 whistles.

5.Now remove the spoon and check quinoa, it will be soft. Now add remaining ¾ cup milk.

6.Add saffron, let it boil for a 2 minutes or until it starts to thicken.

7.Now add sugar and let it cook for 5 minutes in low flame.

8.Add cardamom powder and let it cook for 2 minutes,finally garnish with chopped pistachios.

Serve chilled.

Expert Tips

• Soak quinoa - I just rinse and soak the quinoa for least 15 minutes. Cooks faster and tastes better.
• Simmer slowly - I cook in low flame so that the milk thickens slowly and don't stick to the bottom.
• Adjust thickness - If kheer is very thick, I just add little warm extra milk while serving.
• Use full cream milk - I just use full cream milk to make the kheer rich and creamy. Plant milk works but will be lighter.
• Garnish last - I always add nuts at end so they stay crunchy and looks nice. You can use any of your choice.

Serving and Storage

Serve it hot with some extra chopped nuts on top. You can eat cold too, nice chilled. Goes well after lunch or light dessert with meal. Leftover kheer can keep in fridge for 1-2 days. I usually warm it low flame before eating and add splash milk if it becomes too thick.

FAQS

1.Can I skip saffron in this kheer?

Yes you can skip it completely. Cardamom alone is enough to give good flavor.

2.Can I make in advance?

You can make it few hours before serving and refrigerate it. Add little milk before serving as it thicken over time.

3.Why is my kheer too thick?

It absorb milk as it sits. Just add boiled milk and mix well to fix this.

4.Can I use jaggery?

Yes jaggery work well. Add it after quinoa is cooked and keep flame low.

5.Can I make this vegan?

You can just use almond milk or coconut milk. Taste will change but it still comes out good.

If you have any more questions about this Quinoa Kheer Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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