The nights are getting colder and I have been starting to experiment with a few new hot desserts. A different take on a rice pudding with quinoa and almond milk, this nutty chocolate dessert is both nutritious and tasty. So good in fact I polished off the leftovers for breakfast the next day making for a great morning treat. As you may notice by the pink reflection in the spoon it was a cold night and I was all rugged up in my fluffy dressing gown while whipping this up. I didn’t realise when I took the photo but thought I would post it anyway to give you a bit of insight into my fancy cooking attire.
- 1 cup quinoa
- 1 litre almond milk
- 3 tbsp cocoa
- ¾ cup brown sugar
- ⅓ cup sliced almonds
- In a large pot mix together the quinoa, almond milk, cocoa and sugar.
- Bring to the boil while stirring every minute or two.
- Turn down to a low heat and simmer for 40 minutes or until the pudding is a thick and creamy consistency. Stir occasionally to avoid the rice sticking to the bottom of the pot.
- Spoon into serving bowls and top with the sliced almonds.