Creamy Quinoa with Dried Cranberries Recipe | Vegetarian Times Skip to main content

Creamy Quinoa with Dried Cranberries

The complex carbohydrates in quinoa provide sustained energy throughout the morning, while the little grain’s high protein content furnishes the building blocks for neurotransmitters manufactured by brain cells. It’s also rich in lignans, which are good for the heart.



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1 ½ cups vanilla soymilk, plus more for serving
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¼ tsp. salt
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1 cup quinoa, rinsed and drained
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½ cup dried cranberries
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2 Tbs. maple sugar
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1 tsp. ground cinnamon
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½ tsp. ground ginger
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¼ tsp. ground allspice or ground cloves
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¼ tsp. ground nutmeg
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½ cup chopped, toasted pecans for sprinkling


  1. Bring soymilk, salt, and 1 cup water to a boil in saucepan. Stir in quinoa and cranberries, and reduce heat to medium-low. Simmer 15 to 20 minutes, or until liquid is absorbed and grains are tender, stirring occasionally. Remove from heat, and stir in maple sugar, cinnamon, ginger, allspice, and nutmeg. Serve warm, topped with more soymilk and pecans.

Nutrition Information: 

10 g
Total Fat: 
15 g
Saturated Fat: 
1 g
50 g
0 mg
185 mg
6 g
17 g
Serves 4

Comments on this Recipe

I found all the spice a little too over powering. If i make it again i might not add the nutmeg...

Wonderful breakfast treat! I did not feel the need to add the maple sugar and I decreased the amount of cinnamon by half. I have made it a couple times and I make enough to last me the week. Warms up great with a little bit of added soy milk.

I used agave nectar instead of maple sugar, and it was also delicious. I like the little crunch to the quinoa, keeps it from being a big bowl of mush.

This is so good, it tastes like chai tea! I did not have any ground ginger, nutmeg or allspice and it still turned out amazing with just the cinnamon and cloves. I will be making this very often.

Is soy milk the only thing that can work? What about rice or almond milk?

Tested as a possible 'dessert' option for the ThanksLiving dinner w/family. Was hoping it would be more like rice pudding, so I don't think it'll go over well with the carnivores. I think it takes some getting used to, so I will eat it for breakfast this week. I also substituted 2T maple syrup for the maple sugar, and also added a 1/4cup of sugar free cranberry juice to keep down the stickiness. Tasty enough for me!

This is a great recipe. I used regular milk with one teaspoon of vanilla, since I didn't have any soy on hand. I also added a tablespoon of ground flax. It came out great! Next time I might reduce the sugar a bit, it does come out pretty sweet with two tablespoons.