Dark Chocolate Quinoa Breakfast Bowl

Nutrition Notes

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

Preparation

1. 1

   Step 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. 2

   Step 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. 3

   Step 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.
4. 4

   Step 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. 5

   Step 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. 6

   Step 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. 7

   Step 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.

8. Bon appetit!