Vanilla-Scented Rice Pudding
Latin Spiced Chocolate Quinoa
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Chocolate and quinoa? It’s not as crazy as it sounds. Both foods have ancient origins and figure prominently in regional cuisines throughout South America.
Jar size: 2½ cups
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
6 servings
|
Ingredients
Dry ingredients
- 1/4 cup sugar
- 1/2 teaspoon sea salt
- 1 1/2 cups quick-cooking quinoa
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- pinch cayenne pepper optional
- 1/2 cup dark chocolate chips
For Cooking and Serving
- 4 cups wate or unsweetened almond milk
Ingredients
Dry ingredients
For Cooking and Serving
|
Instructions
Preparation:
- Layer the dry ingredients in the jar in the order listed.
To Cook:
- Place all of the jarred ingredients into the Instant Pot. Add
4 cups of water or almond milk. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on High for 5 minutes. Allow the steam pressure to release naturally for 5 minutes, then release any remaining pressure manually.
Recipe Notes
Ingredient Tip: You can use another kind of chili powder than cayenne, but make sure it only contains ground chiles, not onion powder, cumin, or other savory ingredients.
Pamela Ellgen is a food blogger at Surfgirleats.com and cookbook author of Mastering Meal Prep, Sheet Pan Ketogenic, Cast Iron Paleo, and Soup & Comfort. Her work has been featured in Outside Magazine, TODAY food, Healthline, Huffington Post, Edible Phoenix, and The Portland Tribune. When she’s not in the kitchen, Pamela enjoys surfing, practicing yoga, and playing with her kids. She lives in California with her husband and two children.
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