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Chocolate raspberry quinoa pudding

Pudding with a deep chocolate flavour and punch of raspberries
Recipe provided by Dairy Farmers of Canada ©
Two bowls filled with chocolate quinoa pudding topped with fresh raspberries
5 servings / 40 min 

Prep 10 min / Cook 30 min

  • 2 tbsp (25 mL) unsweetened cocoa powder
  • 3 tbsp (45 mL) granulated sugar
  • 2 cups (500 mL) 1% milk
  • 1/2 cup (125 mL) quinoa, rinsed and drained
  • 1 cup (250 mL) fresh or frozen raspberries (thawed and drained, if frozen)
  • 1/2 tsp (2 mL) vanilla extract
  1. In a deep, medium-size saucepan, whisk together cocoa and sugar until well blended. Gradually whisk in milk. Stir in quinoa. Bring to a gentle boil over medium-high heat, stirring occasionally.
  2. Reduce heat to low, cover and simmer, stirring often, for 25 minutes or until quinoa is very soft tender and pudding is slightly thickened (the pudding will thicken considerably upon cooling).  Remove from heat and stir in raspberries and vanilla. Let stand, covered, for 10 minutes. Serve hot, let cool until warm or room temperature or refrigerate in an airtight container for up to 2 days and serve cold.
Nutritional Information per serving (1 of 5) 
  • Calories 152
  • Protein 6 g
  • Total Fat 2 g
    Saturated Fat 1 g
    Cholesterol 18 mg
  • Carbohydrates 28 g
    Fibre 4 g
    Sugars 14 g
    Added sugars 7 g
  • Sodium 44 mg
  • Potassium 313 mg