Healthy breakfast variation of an Indian pudding. Quinoa Mango Kheer doesn't require any special cooking skills as it is simple and easy to make - plus it can be made in just few minutes!

Quinoa Mango Kheer [Vegan]

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Cooking Time



For Quinoa Mango Kheer:

  • 1 1/2 cup organic coconut milk (1 can)
  • 2/3 cup quinoa
  • 1 tablespoon golden raisins
  • 3 tablespoons pistachios coarsely chopped
  • 3 green cardamoms crushed or 1/2 tsp cardamon powder
  • 1 pinch saffron soaked in 1 tbsp warm water
  • 1 large ripe mango

For the Toppings:

  • fresh mango
  • shredded coconut


  1. Wash the quinoa well under running water.
  2. Drain and keep aside.
  3. Now pour the coconut milk into a large pot.
  4. Bring to a boil.
  5. Add quinoa.
  6. Cook on low heat for 10-15 minutes, stirring occasionally.
  7. Lower temperature and check if the quinoa is soft.
  8. Stir in raisins, pistachios, cardamom and saffron (discard the soaking water).
  9. Cook for another 5-7 minutes, stirring constantly.
  10. Remove from heat, transfer into a large bowl and allow to cool.
  11. Meanwhile, peel the mango, discard the pit and coarsely chopped the fruit.
  12. Put the mango into a high speed blender or food processor and process for 30 seconds to make a smooth puree.
  13. Mix the mango mixture into the quinoa.
  14. Divide the mixture into two bowls and sprinkle fresh diced mango and shredded coconut.
  15. Enjoy warm or cold.


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