Description
A warm and indulgent breakfast bowl combining rich chocolate and creamy quinoa, perfect for chilly mornings.
Ingredients
Scale
- 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
Instructions
- Start by thoroughly rinsing the quinoa in a fine mesh strainer for about 2 minutes.
- Heat a small saucepan over medium heat and add the rinsed quinoa. Toast for about 3 minutes, stirring frequently.
- Add the almond milk, coconut milk, and a pinch of salt to the toasted quinoa.
- Stir and bring the mixture to a boil over high heat.
- Reduce the heat to low and allow to simmer for 20-25 minutes, uncovered.
- Remove from heat and stir in cocoa powder, maple syrup, and vanilla extract (if using).
- Taste and adjust flavors as needed.
- Serve warm with additional toppings like fruit and coconut milk.
Notes
This bowl is best fresh, but leftovers can be stored in the refrigerator for 2-3 days and reheated with almond milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg