Quinoa Porridge from Bolivia

Prepare a small pot and add quinoa, cinnamon, Dutch cocoa, honey, and cane sugar. Then pour 400 ml of water over the entire contents of the pot and start heating the pot over high heat. Once the water begins to boil, reduce the heat to medium, cover the pot with a lid, and let the mixture cook for 13–15 minutes until the quinoa softens. Stir the mixture in the pot occasionally during cooking, and in the meantime, roughly chop the chocolate.

Once the porridge is cooked in the pot, turn off the heat and stir the chopped chocolate into the hot porridge. Then blend the contents of the pot with an immersion blender, divide the resulting mixture into 2 plates, and serve immediately.