Dark Chocolate Quinoa Breakfast Bowl

Ingredients

• 1 cup uncooked white quinoa
• 1 cup unsweetened almond milk (plus more for serving)
• 1 cup coconut milk (light canned, or the beverage in a carton)
• 1 pinch sea salt
• 2 Tbsp unsweetened cocoa powder
• 2-3 Tbsp maple syrup or coconut sugar
• 1/2 tsp pure vanilla extract (optional)
• 3-4 squares vegan dark chocolate (roughly chopped)
• Mixed berries
• Sliced banana
• Coconut sugar
• Hemp seeds or chia seeds

Method

1. Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.2 min timer
2. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.3 min timer
3. Add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.25 min timer
4. Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.
5. Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavor.
6. Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings (listed above). I preferred mine with a bit more coconut milk, hemp seeds, and fresh fruit (optional).
7. Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.