Baked Chocolate Quinoa Pudding

A tasty alternative to rice pudding that’s just as easy to make – and extra chocolatey!

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Serves: 2 • Prep Time: N/A • Cook Time: 80 mins

Straight from the Forq Kitchen!
by Becca Pusey


Baked Chocolate Quinoa Pudding

This chocolate quinoa pudding isn’t a ‘pudding’ in the way you might expect–it’s not smooth and creamy, it won’t wobble on the spoon, and it’s not great served cold in a lunchbox (or at midnight, straight from the refrigerator).

Instead, this quinoa pudding is more like a rice pudding, except… made with quinoa! As we’ve mentioned before here at Forq, quinoa makes a great alternative to rice in lots of recipes. And since rice pudding is usually made with white rice (which is less nutritious than brown rice), quinoa makes a great substitution to this pudding.

Mix all your ingredients together, and pop the pudding in the oven. That’s it. If you can stir, you can make this chocolate quinoa pudding.

Here’s the break down:

  • Fibre: Quinoa provides 7g of fibre per 100g, compared to white rice’s 2.8g.
  • Protein: With quinoa, you get 14g of protein per 100g, but only 6g with white rice.

  • Magnesium: Quinoa provides 49% of your recommended daily allowance of magnesium per 100g, whereas white rice only provides 5%.
  • Potassium: 100g of quinoa contains 16% of your recommended daily allowance of potassium, compared to just 2% in the same amount of white rice.

There are other differences too, but those are the most striking.
Of course, I’m not claiming that this chocolate quinoa pudding is the healthiest dish on the planet – it does contain oodles of chocolate, after all. But if you’re going to opt for a rich, chocolatey pudding for dessert, a few additional nutrients don’t hurt! There’s no law that says your vitamins have to come only from vegetables!

Making the switch from rice pudding to quinoa pudding may make it a bit better for you, but that doesn’t mean that the dish becomes any less irresistible. This chocolate quinoa pudding is as much of a chocolate lover’s dream as a rice version would be. In fact, I think it’s even tastier; the quinoa keeps its shape and retains a bit of bite, whereas, for me, rice pudding often ends up soft and mushy. I don’t think I’ve ever made a rice pudding I was entirely happy with (no comments about my cooking ability, please!).

If you’ve had about as much success as I have with rice pudding (i.e. very little), don’t be afraid of attempting a quinoa pudding instead. It couldn’t be simpler to make–there’s pretty much no way you could mess it up. You just mix all your ingredients together, and pop the pudding in the oven. That’s it. If you can stir, you can make this chocolate quinoa pudding.

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Start with half a cup of uncooked quinoa; add it to a baking dish with a cup of milk and half a cup of chocolate chips. I used dark chocolate chips, and since I like my puddings to be quite sweet, I also added brown sugar–but you can skip this if you prefer. Give everything a good stir; the chocolate chips will start to colour the milk a little (like with chocolate cereal! The chocolate milk is always the best part…), but to begin with it will just look like separate ingredients in a dish. Don’t worry; as the pudding bakes, the quinoa will absorb the milk, and the chocolate chips will melt. The whole thing will become one happy chocolate family.

This chocolate quinoa pudding does take a while to cook; mine took about an hour and twenty minutes. But everyone’s ovens are different and everyone has different taste preferences, so just use common sense–if the quinoa pudding is still a little al dente for your tastes after this amount of time, pop it back into the oven. You can add a dash more milk if the quinoa has already absorbed all the excess liquid. As I said, I liked the fact that the quinoa still had a bit of texture, but if you’d like it to be softer, be aware that this will take longer to bake.

I served my chocolate quinoa pudding really simply with fresh raspberries (chocolate and raspberries are an amazing combination!). It’s also great with a generous drizzle of cream or a dollop of thick whipped cream. It’s also easy to dress up for an elegant presentation, and just the kind of dish you could serve at a dinner party. Guests are often very impressed; just don’t tell them how easy it was!
I enjoyed this chocolate quinoa pudding so much that I’m already dreaming up variations. I’m dying to try it with different kinds of chocolate (though if you use a sweeter chocolate, you can probably skip the brown sugar… maybe…).

My favourite chocolate is white chocolate, so that will be my first attempt at a variation – served with fresh strawberries on top. I’d encourage you to experiment with adding the fruit while the quinoa pudding is baking. I’ve made roasted strawberries a few times lately and they’re always a real treat; I can only imagine how amazing a white chocolate quinoa pudding would be with sticky strawberry juice running down into it… (did I mention I love my work?)
What do you think – are you too attached to your favourite rice pudding, or are you willing to give this quinoa alternative a try? What variations would you attempt? Make sure to let us know over on the Forq app – every recipe is improved by suggestions and risks I couldn’t possibly have dreamed up on my own!

Directions

Here’s how to make this delicious recipe

Preheat the oven to 190°C (Gas Mark 5 / 375°F).

Add the quinoa, milk, chocolate chips and brown sugar to a baking dish, and mix well. Place in the oven, and bake for around 1 hour 20 minutes, stirring every 20 minutes or so.
When the quinoa is cooked to your liking, serve warm with fresh fruit or whipped cream if desired.

Baked Chocolate Quinoa Pudding

Baked Chocolate Quinoa Pudding

The final masterpiece

Ingredients

  • 100g (~1/2 cup) quinoa
  • 250ml (~1 cup) milk

  • 100g (~1/2 cup) chocolate chips
  • 1 1/2 tbsp brown sugar

To serve:
Fresh fruit or whipped cream (optional)

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Who’s Cooking Today

Becca Pusey

Becca Pusey is a freelance recipe developer and food writer based in Hertfordshire, UK. She blogs over at Amuse Your Bouche, where she shares her favourite simple vegetarian recipes using everyday ingredients. She aims to show that vegetarian food can be just as easy to make, just as satisfying, and just as tasty as any meat dish. Oh, and she likes cheese, a lot.

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