Recipe: Indian Golden Milk Quinoa Kheer

If you feel like you've been seeing Golden Milk everywhere lately it's because you have. The turmeric beverage consumed for ages in other cultures has made it's way to the U.S. in a big way. Touted for various health benefits such as anti-inflammatory properties to killing parasites (um, ew), Golden Milk is having it's moment. 


Our personal version of "put a bird on  it," of course, is "put some quinoa in it," and in this case, we've come up with a winner. Inspired by kheer, an Indian rice pudding, our version is made with protein-rich Toasted Quinoa and a vegan Golden Milk. 



  • 1 Tbs coconut oil
  • 1 tsp ground turmeric 
  • 1/2 tsp ground cardamom
  • 1 Tbs grated fresh ginger
  • 1/3 cup Toasted Quinoa, uncooked
  • 2 cups coconut milk
  • 1 cup almond milk
  • freshly ground black pepper
  • 1 Tbs maple syrup
  • pinch of saffron
  • 1/4 cup golden raisins
  • 1/4 cup slivered almonds


Add coconut oil, turmeric, cardamom and ginger to a medium saucepan that has been heated over a medium-high flame. Stir in quinoa. Add coconut milk and almond milk, stir. Cover with lid and bring to boil. Add a pinch of black pepper, maple syrup, saffron, raisins, and almonds. Cover with lid and cook on low for 20 minutes. Enjoy while hot.