vegetable quinoa chocolate

Rainbow Quinoa with Grilled Vegetables and Dark Chocolate Chips

Rainbow Quinoa with Grilled Vegetables and Dark Chocolate Chips

Thanks to Rock Food Allergies and Chef Norman for this tasty recipe!


  • 1 quart allergen free vegetable stock (homemade is the best. Add 1 coarsely chopped onion, 1 chopped carrot, 1 stalk of celery to 2 quarts of water and reduce by half.
  • 1 pound Rainbow or tri-colored Quinoa
  • 1 cup olive oil
  • 1 yellow squash
  • 1 zucchini squash
  • 1 carrot
  • 2 leaves of kale
  • 1 shallot
  • 1 garlic clove
  • Salt and fresh ground pepper to taste
  • 1 cup PASCHA semi sweet allergen-free Dark Chocolate Chips


  1. Slice all vegetable length wise, finely chop kale, shallots and garlic and set aside. Place yellow squash, zucchini and carrots in a bowl and toss with olive oil, kosher salt and fresh ground pepper.
  2. Preheat the grill; if you do not have a grill vegetables can be roasted. Grill vegetables 3-5 minutes, remove from grill and let cool.
  3. Place stock in a pot and bring to a boil, add Quinoa and stir for 5 minutes. Turn off heat and cover.
  4. Medium dice all vegetables and set aside.
    To assemble:
  1. Add Quinoa to a large bowl.
  2. Add ingredients in order, mix salad and taste before adding the chocolate chips.
  3. Adjust seasoning and oil if needed.
  4. Toss in the chocolate chips mix gentle and serve.