“Peruvian Chocolate-Quinoa Pudding: A Vegan Delight”

Allergens

None

Ingredients

• 1 cup cooked quinoa
• 2 cups unsweetened almond milk
• 3 oz dark chocolate (70% cocoa)
• 1/4 cup agave nectar or maple syrup
• 1 tsp vanilla extract
• A pinch of sea salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves

Instructions

1. In a medium saucepan, combine the cooked quinoa and almond milk.
2. Heat over medium heat, stirring occasionally, until the mixture thickens to a pudding consistency (about 5 minutes).
3. Once the mixture has thickened, remove from heat.
4. Add the dark chocolate, breaking it into small pieces, and whisk until fully melted and incorporated.
5. Stir in the agave nectar or maple syrup, vanilla extract, sea salt, cinnamon, nutmeg, and cloves.
6. Continue to whisk until well combined and smooth.
7. Pour the mixture into two serving dishes and refrigerate for at least 30 minutes to set.
8. Serve chilled, garnished with a sprinkle of cinnamon or a drizzle of agave nectar.

Chef’s Insight

To achieve a velvety texture, ensure the quinoa is fully cooked before adding it to the saucepan.

Notes

This recipe can be easily doubled or tripled to serve more guests.