Dark Chocolate Quinoa Breakfast Bowl
Start your day right with this nourishing and delicious Dark Chocolate Quinoa Breakfast Bowl, packed with protein and rich chocolate flavor.
Ingredients
Main ingredients
- 1 cup uncooked white quinoa Rinsed thoroughly before cooking.
- 1 cup unsweetened almond milk Plus more for serving.
- 1 cup light canned coconut milk Or the beverage in a carton.
- 1 pinch sea salt
- 2 Tbsp unsweetened cocoa powder
- 2-3 Tbsp maple syrup or coconut sugar Adjust to taste.
- 1/2 tsp pure vanilla extract Optional.
- 3-4 squares vegan dark chocolate Roughly chopped.
- Mixed berries For topping.
- Sliced banana For topping.
- Coconut sugar For topping.
- Hemp seeds or chia seeds For topping.
Instructions
Preparation
- 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.
- Heat a small saucepan over medium heat. Add rinsed, drained quinoa and toast for 3 minutes, stirring frequently.
- Add almond milk, coconut milk, and a pinch of salt. Bring to a boil, reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally.
- Once the liquid is absorbed and quinoa is tender, remove from heat and add cocoa powder, maple syrup, and vanilla. Stir to combine.
- Taste and adjust flavor as needed. Add more almond milk for a thinner texture or more cocoa powder and syrup for intensified flavor.
Serving
- Serve warm, topped with the chopped vegan dark chocolate and desired toppings like mixed berries, sliced banana, hemp seeds, or coconut sugar.
Notes
Best when fresh; leftovers will keep covered in the refrigerator for 2-3 days. Reheat in microwave or in a small saucepan with almond milk.