Cocoa quinoa porridge with raspberries and hemp seeds
Chocolatey yet light, with a tart raspberry kick.
Open in the appPer serving
- Calories
- 415 kcal
- Protein
- 19.2 g
- Carbohydrates
- 57.8 g
- Fat
- 14.8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Quinoa45 g
- Soy milk200 ml
- Unsweetened cocoa powder1 tablespoon
- Maple syrup2 teaspoons
- Raspberries100 g
- Hemp seeds15 g
Contains: soy,
In season: June – September
Method
- Rinse the quinoa well in a fine sieve, rubbing it with your fingers, until the water no longer foams.
- Put it in a small pan with the soy drink and a finger of water, bring to a gentle boil, turn to low and cook for 15 minutes, stirring now and then, until the grains are translucent and the porridge creamy.
- Stir in the cocoa and maple syrup and cook for another minute, stirring, until evenly coloured.
- Meanwhile gently rinse the raspberries.
- Pour into a bowl and top with the raspberries and hemp seeds.
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