Recipe

Mini Quinoa Dessert Bowls

Mini Quinoa Dessert Bowls
Mini Quinoa Dessert Bowls

Incan Quinoa Blend is mixed with pureed fruit and topped with fruit pieces, flavored sugars, and a rich hazelnut chocolate drizzle. Indulge a little! With their delicious blend of ancient grains and smaller portion sizes, these mini quinoa bowls make for a healthier dessert option and a great party food.

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Ingredients

From The Spice & Tea Exchange®
½ cup Incan Quinoa Blend
½ tsp Madagascar Pure Vanilla Extract
1 tsp Espresso Sugar
1 tsp Raspberry Sugar

From the Grocer
1½ cups diced bananas, divided
1½ cups diced strawberries, divided
1 TBS hazelnut chocolate spread
1 tsp hazelnut liqueur
2 tsp half & half

Preparation

MAKE quinoa. Add Incan Quinoa Blend and 1¼ cups water to pot. Bring to boil, cover, reduce heat and simmer for 15-20 mins until grains are cooked through. Remove from heat, let stand 5 mins then fluff with a fork. Allow to cool to room temperature.
Puree ½ cup of the diced bananas and ½ cup of the diced strawberries. Add Madagascar Pure Vanilla Extract and mix into the quinoa.
DISH quinoa mixture into four small bowls. Top with the remaining chopped bananas and strawberries.
IN a small microwaveable bowl, add hazelnut chocolate spread, hazelnut liqueur, and half & half. Microwave about 10 seconds or until hot. Stir until smooth. Drizzle over top of the quinoa bowls. Sprinkle each quinoa bowl with Espresso Sugar and Raspberry Sugar.

Yield: 4 quinoa bowls
Total Time: 30 mins
Prep: 10 mins
Cook: 20 mins