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