Peruvian Chocolate Quinoa Pudding
This past weekend, I was on my way to do some grocery shopping and decided to stop at Starbucks. You see, I wasn’t too keen on leaving the house in the first place. I really kind of wanted a relaxing day at home. But given that I work from home during the week, my days to get out and about really are limited to the weekends. All that to say, I bribed myself. Yes, bribed myself. I promised myself that I could start off the shopping trip with a Grande Americano with just a splash of whole milk. Bribes work, in case you were wondering.
I sat in one of the comfy chairs and pulled out my lists of recipes. All 14 pages of them. And then I had this brilliant idea of making an entire Christmas dinner using quinoa. It was one of those moments when the light streams in and causes the leading lady to glow while upbeat, instrumental music lightly begins to crescendo in the background. Okay, okay… it was just Starbucks and there was no glow, no music and no leading lady.
As I tried to complete the Quinoa Christmas dinner plan, the one thing I was stuck on was dessert. Then I remembered one of the most traditional things about Christmas in Peru is the hot chocolate, typically served with panetone bread. It is creamy, chocolate-y and has hints of spices like cinnamon and cloves. Every year, I dream about taking using those same flavors in other desserts. Why not combine the spiced chocolate flavor with quinoa to make a perfect Christmas dessert?
So… that is just what I did!
- 2 cups quinoa
- 4 cups water
- 1 cinnamon stick
- 4 whole cloves
- 1/2 cup 100% cacao dark chocolate, finely chopped
- 1/4 cup cocoa powder
- 2 1/2 cup milk (regular, almond, coconut, etc)
- 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon
- In a medium saucepan, bring quinoa, water, cinnamon stick and cloves together to a boil. Reduce heat and simmer until the water is completely absorbed, about 10-15 minutes. Remove from heat and set aside, covered about 10 minutes and then fluff with a fork. Remove the cinnamon stick and cloves. Stir in chocolate and cocoa powder. Stir in milk, coconut sugar, and ground cinnamon. Cool slightly and serve!
- If you use a lower percentage of dark chocolate, try not to go below 85% and reduce the sugar in the recipe to adjust for the sweetness.