In a medium saucepan, boil the water and quinoa for 15 minutes. Remove the pan from the heat and strain the liquid into a heatproof bowl. Add the sugar, cocoa powder and malted barley powder, stirring till completely dissolved. Let the quinoa mixture cool in the refrigerator for 20 minutes.
After the mixture has cooled, pour it into a large, wide-mouthed jar and add the creamer and ice cubes. Screw the lid tightly onto the jar and vigorously shake it until the quinoa mixture becomes cold to your liking.
Strain the cooler into two chilled glasses and top with whipped cream and chocolate shavings. Serve immediately.
*Available at international and specialty groceries.
5 cups water
1/3 cup toasted quinoa
2 Tbsp. sugar
½ tsp. cocoa powder
2 tsp. malted barley powder*
1 Tbsp. half-and-half or soy creamer
4 ice cubes
Whipped cream (optional)
Chocolate shavings (optional)
1/3 cup toasted quinoa
2 Tbsp. sugar
½ tsp. cocoa powder
2 tsp. malted barley powder*
1 Tbsp. half-and-half or soy creamer
4 ice cubes
Whipped cream (optional)
Chocolate shavings (optional)
This article appears in Jul 1-31, 2009.