Cran-Raspberry Quinoa Rice Pudding Trifle

This Cran-Raspberry Quinoa “Rice Pudding” Trifle combines fresh raspberries, vibrant cranberry sauce and orange with Success® Tri-Color Quinoa for a unique, delicious dessert.

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Cran-Raspberry Quinoa Rice Pudding Trifle

Cooking time
PREP TIME 25 mins
Cooking time
COOK TIME 5 mins
Ready in
TOTAL TIME 30 mins (+ 45 mins cooling time)


  • 2 bags Success® Tri-Color Quinoa
  • 4 cups almond milk
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • For creamy yogurt layer
  • 2 cups plain Greek yogurt
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream
  • For cran-raspberry layer
  • 1/2 cup cranberry sauce
  • 1/4 cup orange juice
  • 1 tsp orange zest
  • 2 cups fresh raspberries
  • Assembly
  • 1/2 cup sliced almonds, toasted
  • 2 cups gluten-free vanilla cookies, chopped
  • 1/2 cup fresh raspberries


Creamy Dream Dessert

Quinoa pudding is a wonderful and tasty dessert that is perfect for just about any occasion. Its flavor and versatility make it the perfect choice whether you’re cooking for chocoholics or pumpkin-spice fanatics, or you are making a dessert for those who love the sweet and simple comfort of a traditional rice pudding.

Made even easier thanks to our Success® Tri-Color Quinoa, you can be sure that whatever the occasion, this decadent Cran-Raspberry Quinoa Pudding Trifle recipe will please anyone with a sweet tooth.

Perfect Fall Flavors

Get into the autumn spirit with some fall flavors. Our rice pudding trifle is a tasty dessert featuring the irresistible flavors of cranberry sauce, orange juice, orange zest and fresh raspberries along with a rich and creamy pudding layer made with quinoa cooked in almond milk, vanilla and honey. It just doesn’t get any tastier than that! Want to take things up an extra notch for the adults in the crowd? Try adding a dash of almond liqueur to the quinoa mixture for a boozy boost.

Keep the fall dessert inspiration flowing this season with some of our other tasty rice recipes, like this Pumpkin Mousse Pie with Rice Crust, our Pecan Praline Pumpkin Rice Pudding, or these warm and comforting Cranberry Quinoa Muffins.

Other Meal Inspiration

If you’re looking for something more savory, take a look at these recipes for Mushroom Quinoa Chili and Spanish Rice Recipe.

  • Impress everyone at your table with this dreamy and creamy rice pudding-inspired recipe using your favorite fall flavors.

    For quinoa pudding:

    Step 1

  • Prepare quinoa according to package directions, substituting almond milk for water. Drain, reserving almond milk.

    Step 2

  • Remove quinoa from bags and stir back into almond milk in saucepan. Stir in honey, vanilla and cinnamon. Bring to a simmer over medium heat. Cook, stirring constantly, for 5 to 8 minutes, or until thickened slightly. Refrigerate for 45 to 60 minutes, or until well chilled.

    For creamy yogurt layer:

    Step 3

  • Stir together yogurt, honey and vanilla in a large bowl. Beat cream until stiff peaks start to form in a separate bowl. Stir whipped cream into yogurt mixture until blended. Refrigerate until ready to use.

    For cran-raspberry layer:

    Step 4

  • Stir together cranberry sauce, orange juice and orange zest in a medium bowl. Gently fold in raspberries.


    Step 5

  • In a 10-cup trifle dish, layer 1/3 of the quinoa mixture, 2 tablespoons of almonds, 1/3 of the cran-raspberry mixture, 1/3 of the cookies, and 1/3 of the yogurt mixture. Repeat layers twice. Garnish with remaining raspberries and almonds.

    Recipe Tip

    To make this dish vegan, substitute coconut yogurt for the Greek yogurt. Use vegan-friendly whipped topping or coconut whipped cream in place of the heavy cream used in the recipe. You can also use maple syrup instead of honey.