Quinoa Payasam Recipe – Cinnamon, Almond Milk & Fig Dessert

Last Updated on 4 months by Neha Deshmukh

Quinoa Payasam Recipe – Cinnamon, Almond Milk & Fig Dessert

Hey everyone! If you’re anything like me, you love a good, comforting dessert. But sometimes, you want something a little…different. Something that feels both familiar and nourishing. That’s exactly what this Quinoa Payasam is! It’s a twist on the classic Indian payasam, using quinoa instead of rice or vermicelli. Trust me, it’s a game-changer. I first made this when I was looking for ways to sneak more protein into my family’s desserts, and it’s been a hit ever since.

Why You’ll Love This Recipe

This Quinoa Payasam is seriously special. It’s quick, easy, and surprisingly delicious. It’s a fantastic way to enjoy a traditional Indian dessert with a healthy spin. Plus, the combination of cinnamon, almond milk, and sweet figs is just heavenly. It’s perfect for a weeknight treat or a festive celebration.

Ingredients

Here’s what you’ll need to make this delightful payasam:

• ½ cup quinoa
• 1 cup water
• 1 cup almond milk
• ¼ tsp cinnamon powder
• 2 tbsp raw sugar (or to taste)
• For topping: Dried figs and almonds

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Quinoa: A Nutritional Powerhouse

Quinoa isn’t just a trendy superfood; it’s genuinely good for you! It’s a complete protein, meaning it contains all nine essential amino acids. Plus, it’s a great source of fiber and iron. I usually use white quinoa for this recipe, but you can experiment with red or black quinoa too – they’ll give a slightly different texture and flavor. (About 115g quinoa)

Almond Milk: Creaminess & Health Benefits

Almond milk adds a lovely creaminess without being too heavy. It’s also a good source of Vitamin E. You can use unsweetened almond milk to control the sweetness level. (About 240ml almond milk)

Cinnamon: The Warming Spice

Cinnamon isn’t just delicious; it has amazing health benefits too! It’s known for its anti-inflammatory properties. I prefer using Ceylon cinnamon for its delicate flavor, but any cinnamon will work. (About 1.25ml cinnamon powder)

Raw Sugar: Natural Sweetness & Flavor Profile

Raw sugar adds a lovely caramel-like flavor that complements the cinnamon and figs beautifully. You can substitute it with other sweeteners like jaggery or maple syrup, adjusting the quantity to your taste. (About 20g raw sugar)

Dried Figs & Almonds: Regional Variations & Textural Contrast

Dried figs and almonds are a classic combination in Indian sweets. They add a wonderful chewy texture and natural sweetness. Feel free to experiment with other dried fruits like dates or apricots. My grandmother always added a sprinkle of chopped pistachios too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thoroughly rinse the quinoa under cold water. This is super important to remove any bitterness. Drain it well.
2. In a saucepan, bring 1 cup of water to a boil. Add the rinsed quinoa and simmer, covered, until all the water is absorbed and the quinoa is fluffy. This usually takes about 15-20 minutes.
3. Now, stir in the almond milk, cinnamon powder, and raw sugar. Cook for another 2-3 minutes, stirring constantly, until everything is well combined and the payasam has thickened slightly.
4. Finally, remove from heat and let it cool slightly. Serve warm or chilled, topped with those gorgeous dried figs and almonds.

Expert Tips

Here are a few things I’ve learned over the years to make this payasam even better:

Achieving the Perfect Quinoa Texture

Don’t overcook the quinoa! You want it to be fluffy, not mushy. Keep a close eye on it during the simmering process.

Adjusting Sweetness to Your Preference

Taste as you go! Everyone has a different sweetness preference. Add more raw sugar if you like it sweeter, or less if you prefer a more subtle flavor.

Enhancing the Cinnamon Flavor

For a more intense cinnamon flavor, you can add a tiny pinch of cinnamon powder towards the end of cooking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Quinoa Payasam

This recipe is already naturally vegan if you use plant-based milk!

Gluten-Free Confirmation

Good news! This recipe is naturally gluten-free.

Spice Level Adjustment (Cardamom, Nutmeg)

My friend Priya loves adding a pinch of cardamom or nutmeg for a warmer, more complex flavor. Feel free to experiment!

Festival Adaptations (Onam, Diwali)

During Onam, you could add a few strands of saffron for a beautiful color and aroma. For Diwali, a sprinkle of edible silver leaf (varak) would make it extra festive.

Serving Suggestions

This Quinoa Payasam is delicious on its own, but it’s also lovely served with a side of fresh fruit. A dollop of coconut yogurt would also be a fantastic addition.

Storage Instructions

Leftover payasam can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly as it cools, so you can add a splash of almond milk to loosen it up before serving.

FAQs

Let’s answer some common questions:

Is quinoa payasam a healthy dessert option?

Absolutely! Quinoa is packed with nutrients, and this recipe uses natural sweeteners and healthy fats from almond milk and nuts. It’s a much healthier alternative to traditional sugary desserts.

Can I use a different type of milk in this recipe?

Yes, you can! Coconut milk, soy milk, or even regular dairy milk will work. Just keep in mind that the flavor will change slightly.

Can I make this payasam ahead of time?

Yes, you can! It actually tastes even better after it’s had a chance to sit for a few hours.

What are some other toppings I can use besides figs and almonds?

Get creative! Dates, pistachios, cashews, raisins, or even a sprinkle of coconut flakes would all be delicious.

How does quinoa compare to traditional payasam ingredients like rice or vermicelli?

Quinoa has a slightly nutty flavor and a chewier texture than rice or vermicelli. It also cooks much faster! It’s a great way to add more protein and fiber to your payasam.