Black Quinoa with Mixed Berries, Black Currants & Yogurt

A light dessert with a sophisticated flavor and a dramatic appearance. Created by Patricia and Carolyn of the Quinoa Revolution Cookbook!



Serves 4

  • 2/3 cup (150 mL) water
  • 1/3 cup (75 mL) Alter Eco Royal Black Quinoa
  • 2 cups (500 mL) fresh raspberries
  • 1 cup (250 mL) fresh blackberries
  • 1 Tbsp (15 mL) organic Mascobado cane sugar
  • 1 ½ cups (325 mL) low-fat plain yogurt
  • 1 Tbsp (15 mL) pure maple syrup
  • 5 Tbsp (75 mL) Ribena black currant concentrate or 3 Tbsp (45 mL) crème de cassis + 1 Tbsp (15 mL) sugar


  1. Bring the water and quinoa to a boil in a medium saucepan.
  2. Reduce to a simmer, cover and cook for 15 minutes. Fluff with a fork and set aside to cool completely.
  3.  Combine the quinoa, 1 ½ cups (375 mL) of the raspberries an ¾  cup (175 mL) of the blackberries in a medium bowl. Sprinkle on the cane sugar and toss gently. Set aside for about 5 minutes to draw out the juices.
  4.  In another bowl, stir together the yogurt, maple syrup and blackcurrant concentrate until combined. Spoon the fruit mixture into 4 dessert bowls. Divide the yogurt on top of each serving and garnish with the remaining raspberries and blackberries. Serve chilled.


 *** For a yummy alternative, try this recipe with 2 ripe peaches, pitted and sliced.

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