Cocoa quinoa cream with cherries and pumpkin seeds

Ingredients

For 1 serving

• Quinoa50 g
• Rice milk200 ml
• Unsweetened cocoa powder1 tablespoon
• Cherries120 g
• Pumpkin seeds10 g
• Maple syrup1 teaspoon

In season: May – July

Method

1. Put the quinoa in a fine sieve and rinse under running water, rubbing it, until the water runs clear.
2. Transfer it to a small pan with the rice drink and a splash of water, bring to the boil over a medium heat, then lower to a low heat, cover and cook for 15 minutes, stirring now and then, until tender and the liquid is almost absorbed.
3. Meanwhile wash the cherries, remove the stalks, halve them and take out the stones.
4. Stir the cocoa and maple syrup into the quinoa and cook for a minute over a low heat, until creamy and evenly coloured.
5. Spoon into a bowl and top with the cherries and pumpkin seeds.