Inspired living

Sweet Quinoa and Cacao Risotto Recipe

Gluten-Free Sweet Quinoa and Cacao Risotto Recipe

Credit: Jacqueline Alwill

Risotto isn’t just a lunch or dinner meal, it can absolutely be a dessert or breakfast! I’ve combined my go-to protein-charged grain, quinoa, with the creaminess of coconut milk, raw cacao and cinnamon to give this risotto a sweet edge without the heavy sugar load. You can enjoy it as a nourishing dessert with any kind of fruits. I love stone fruit with this delicious dish.

Serves: 2



  • 1 cup quinoa, rinsed
  • 1 cup coconut milk
  • 1 tsp vanilla extract
  • ¼ cup raw cacao powder
  • 1 tsp ground cinnamon
  • 2½ tbsp rice-malt syrup

  • To serve (optional)
  • ½ cup roughly chopped hazelnuts
  • ¼ cup toasted coconut flakes
  • Grilled fruit or berries
  1. Add quinoa and 1 cup water to small saucepan, cover and bring to boil.
  2. Reduce heat and remove lid, add coconut milk, vanilla, cacao and cinnamon and allow to simmer for 10–15 mins or until quinoa is tender and there’s a small amount of liquid remaining to keep risotto loose and creamy.
  3. Stir through rice-malt syrup.
  4. Serve in bowls and top with hazelnuts, coconut flakes and berries or fruit if you wish.


Jacqueline Alwill

Jacqueline Alwill, founder of The Brown Paper Bag, is an Australian nutritionist, author, presenter and mum. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline’s philosophy on health lays the foundations for the experience that clients and the community have in her practice, workshops and the food they cook.