Cocoa quinoa cream with cherries and hazelnuts

Ingredients

For 1 serving

• Quinoa35 g
• Pea milk220 ml
• Pea protein powder20 g
• Unsweetened cocoa powder6 g
• Cherries120 g
• Hazelnuts10 g

Contains: nuts,

In season: May – July

Method

1. Rinse the quinoa well in a fine sieve to remove its bitterness.
2. Put it in a small pan with the pea milk, bring to a gentle boil and cook over low heat for 15 minutes, stirring often, until tender and creamy.
3. Meanwhile toast the hazelnuts in a dry small pan over medium heat for 2–3 minutes, until fragrant, and roughly chop them; wash, stem and pit the cherries.
4. Off the heat stir in the cocoa and pea protein vigorously, until smooth.
5. Serve with the cherries and toasted hazelnuts.