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Chocolate Quinoa Bake

Chocolate Quinoa Bake printPrint Recipe

  • 1/4 cup TJ's Organic Quinoa, Uncooked
  • 1/2 cup Water
  • 3 Tbsp TJ's 100% Egg Whites
  • 1/4 cup TJ's Unsweetened Coconut Milk
  • 1 tsp TJ's Unsweetened Cocoa Powder
  • 1/2 tsp TJ's Vanilla Extract
  • 1 tsp TJ's Slivered Almonds
  • 1 Tbsp TJ's Chocolate Almond Butter

Preheat oven to 350°F. Lightly oil two 6oz ramekins, set aside. In a medium-sized sauce pan over medium-high heat, combine water & quinoa. Bring to a boil, cover & simmer for about 7 minutes, or until most of the liquid absorbs. Turn off the heat & fluff quinoa with fork. Beat the egg whites in a medium sized mixing bowl. Add coconut milk, vanilla extract & cocoa powder and whisk until combined; about 1 minute. (The cocoa powder may not completely mix in) Divide the quinoa mixture between the two ramekins. Evenly pour the egg and coconut milk mixture over top, mix gently & sprinkle with almonds. Bake for 30-35 minutes, or until golden brown on top. Cool for 10 minutes, remove from ramekins and drizzle with heated Chocolate Almond Butter before serving. Recipe Credit: Trader Joe's 2012 Quintessential Quinoa Recipe Contest Winner - Jennifer Drummond.

Serves: 2
Cooking Time: 1 Hours

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