Dark Chocolate Dairy-Free Quinoa Pudding

I was going to call this one “Qualifying Exams Quinoa,” but then I realized that the title wouldn’t be descriptive enough (despite the fact that I have, in fact, just taken my first qualifying exam). But this one’s all about the chocolate.

Ch-ch-ch-CHOCOLATE!

  • 1/2 cup dry quinoa
  • A total of 2 1/2 tbsp maple syrup and/or honey–I used 1 1/2 tbsp maple syrup, and 1 tbsp honey
  • 1 1/2 cups plain soymilk–I used Silk Light Original, which is sweetened, but only slightly; you can definitely use almond milk, etc.
  • 1 1/2 tbsp unsweetened cocoa powder
  • 1/2 tsp almond extract

If you decide to use sweetened soymilk or another type of milk, give the mixture a taste before you cook it, and add extra sweet stuff if needed.

Ready? This is super easy. Combine all of the ingredients except the soymilk in a medium-size pot. You’ll get a sticky, pasty substance. Once that’s done, add the milk and stir everything together. Then simmer the mixture on high heat, sweeping the sides and bottom of the pot with your spoon to prevent sticking and burning. Once bubbles begin to form at the edges of the liquid, turn the heat to low. You’ll probably see a film form on the surface of the liquid from time to time–if so, just stir it right back into the mixture.

Continue to stir occasionally to prevent burning and boiling over (watch that baby like a HAWK). Cook the quinoa until the liquid is absorbed, about 25-30 minutes from the time it began to boil. During the last 10-15 minutes of cooking time, you’ll have to stir pretty frequently.

Serve hot, or cover and refrigerate for a cold pudding later on. Top individual servings with sliced almonds, berries, shaved coconut, and other delicious things. Serves two, or one extremely stressed-out grad student.

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