Easy Quinoa Chocolate Pudding with Raspberry Purée

Rinse 1/2 cup uncooked Quinoa (85 g) thoroughly under cold water. Combine it with Water (240 mL) in a saucepan and bring to a boil.

Reduce heat, cover, and simmer for 15 minutes or until all the water is absorbed.

After 15 Minutes fluff with a fork and let cool. Use 3/4 cup cooked quinoa for the chocolate pudding and 1/4 cup for the vanilla pudding.

In a blender, combine 3/4 cup cooked quinoa, Silk® Unsweet Almondmilk (360 mL), Cocoa Powder (3 Tbsp), Maple Syrup (3 Tbsp), Vanilla Extract (1/2 tsp), and Sea Salt (1 pinch). Blend until smooth.

Pour into a saucepan and cook over medium heat, stirring frequently, and cook 5-7 minutes until thickened. Set aside to cool slightly.

For the vanilla pudding, rinse the blender and combine 1/4 cup cooked quinoa, Silk® Unsweet Almondmilk (120 mL), Maple Syrup (2 Tbsp), and Vanilla Extract (1/2 tsp). Blend until smooth.

Pour into a saucepan and cook over medium heat, stirring, and cook it for about 3-5 minutes, until it thickens. Set aside to cool.

To prepare the raspberry purée, blend Raspberries (125 g), Maple Syrup (1 Tbsp), and juice of Lemon (1/2) until smooth. Strain through a fine mesh sieve to remove seeds. Chill in the refrigerator.

In 4 serving glasses, divide the chocolate pudding to fill 3/4 of each glass. Add the vanilla pudding to create the second layer, filling the next 1/4. Top with a layer of raspberry purée. Finish with a Fresh Raspberries (4) and a Mint Leaf (4) on top of each glass. Chill for at least 1 hour before serving to allow the layers to set.