Quinoa dessert

To change the way of thinking is the hardest thing we have to deal with in our life. Even worse it´s with thoughts accompanied by emotions and stomach. I mean the need to point out the absolutely desperate situation in consuming desserts that are made up of totally inappropriate ingredients and consumed at inappropriate time.

As a result, there come situations when desserts pleasantly stir the body and soul (by the combination of falvor and sugar intake), however, the body and soul suffer from the long-term perspective as a result of such (un)considered actions.

How to do it

It´s easy to criticize but the question is what to do with it? To quit eating sweets? Only a really strong person can do it and there are just a few of these people among us.

It can be partly solved by having desserts before the main meal, which many poeple will consider to be highly impractical. Another option is to have it as a snack. Unluckily, here we come up to a problem of nutrition characteristics which is in most of the sweet-fatty goodies abolutely miserable.

Let´s end the discussions about trying to find the connecting bridge betweent the perfect theory and bleeding practice. Let´s devote our time to today´s attempt to approach imaginary perfection which some people will welcome with open arm, others will at all costs look for faults, as it comes out of their way of thinking.

Short reflection

To prevent misunderstanding, this dessert tries to approach to those classical ones containg dairy products, fruit and energetically concetrated fats, but in a different form. I don´t intend to highlight the spectrum of advantages (I´d definitely emphasize them with pleasure) but to replace the common classical cake with something cleverer (= healthier).


The basis of the recipe is quinoa that is cooked in unsalted water. As it gets soft quite fast, in ten minutes it´s done. We drain water, add a spoonful of honey and mix properly. Then we add almonds, goji berries, fresh blackberries, we pour with (organic) white yoghurt and finally we sprinkle the top with cocoa powder.

Bon appetite

I recommend to eat it fresh till quinoa is still warm, yoghurt is cold and blackberries fresh. When looking into a nutrition table, we see the ratio of nutrients in absolutely different areas than it is in commonly accessible and consumed desserts, the heart of a romantically tuned consumer will definitelly soar.

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Vlastnosti receptu

  1. The content of proteins is considerable for a dessert, the combination of vegetable and animal proteins puts together quite o full picture.

  2. Fats being in a higher amount shoudn´t be any trouble – most of them are made up of unsaturated form. Compared to parameters of commonly consumed products (based on 100% amount of saturated fats) in the dessert cuisine, we can be joyful (other merry exceptions will be noticed further).

  3. There is sufficiency of saccharides, higher amount of honey raises the glycemic index a bit higher. Despite a great amount of proteins, fats and fibre, the recipe still provides low values of glycemia, staying far below the value of 50 units.

  4. Personally, I like the considerable supply of antioxidants . I´m espcially happy with calcium and magnesium, what makes me even happier is the absence of gluten, not very common occuring fact in dessers. I just can´t help feeling that I´m not happy by myself.

  5. I consider the level of digestibility excellent, when speaking about dessert, I would even add a star. I´m overacting here a bit, the portion of proteins increases the values of specific-dynamic effect to areas where e.g. simple desserts based on the combination of fruit and hot chocolate (yammy…) are impossible to reach.

  6. Glycemic index, that has already been spoken about, is (in our recipes traditionally) low. Tell it to all diabetics with confirmation that they can eat sweets, and they will love you.

  7. As for collories ,we are a bit higher. However, this is logical at first sigt when looking into a nutrition table where in the front line there are fats and saccharides, in such a dessert it shouldn´t be a problem. But only when we don´t want to reduce weight or we don´t have desserts after main meal or in the evenings. Yet I´m thinking of all those who don´t want to do any physical activity that could burn any accessive sweets effectively, these should avoid having this (maybe any) desserts at all.

  8. Thermally we are in slightly cooling area.

  9. At the term of acid base balance we can guess what the weighing machine can show. Le´t try this speculation: If I have a dessert after the main meal, I will move into acid parameters with no exceptions. As soon as we have a dessert time and I have only this delicacy, moreover, I will take time to indulge itfor a long time and focus on propper grinding and chewing, there is no need being worried about potential inclination to acidifying reactions. Even here we can expect the pitfall in a form of commonly and often consumed coffee that most of the population has a tendency to drink togeter with a dessert and that can change a lot not only in the area of acid and alkaline characteristics of the body.

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Po odemknutí se zobrazí seznam ingrediencí a postup přípravy receptu.

Doba přípravy

11 minutes

Přibližná cena

25 CZK / one portion



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