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Red Chili & Chocolate Quinoa

Red Chili Chocolate Quinoa

a hearty and satisfying dish that brings together flavors of the new world.
Course Main Course
Keyword chocolate, quinoa, red chili
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4
Author Kitchen Shaman


  • 1/2 cup quinoa soaked in water for an hour
  • 1 1/4 cup water
  • 2 tsp cocoa powder
  • 1 tsp brown sugar muscavedo or similar
  • 2 tbsp garlic minced
  • 1/4 cup roma tomatoes diced small
  • 1 tsp salt or to taste
  • 1 tsp white pepper
  • 1 tsp coriander ground
  • 2 tbsp cashew crema
  • 2 ea acorn squash sliced into rings and roasted


  • Mince the garlic, dice the onion, and dice the tomatoes.
  • Heat up a large skillet. Toast the quinoa in this skillet using the dry method (no oil). Be careful because the seeds will pop out.
  • Add water, red chili, chocolate, and sugar.
  • Stir the mixture.
  • Bring to a boil, reduce heat to a medium low temperature and cover.
  • Cook until the quinoa absorbs all the water and is done. Approximately 20-25 minutes.
  • While the quinoa is cooking, sauté the onion and garlic together in a pan.
  • When the quinoa is done, mix in the onions and garlic saute.
  • Stuff the quinoa into the acorn squash shells. Cook in the oven for 6-8 minutes.
  • Arrange on plates and drizzle with Tomatillo Sauce. Add a dollop of cashew crema.
  • Top with fresh diced tomatoes and chiffonade cilantro.
  • Serve with Roasted Red Potatoes.