Chocolate Quinoa Breakfast Bowl

4 portions


200g uncooked white quinoa
240 ml unsweetened almond or oat milk (plus more for serving)
200 ml coconut milk
1 pinch sea salt
10 g unsweetened cocoa powder
30-45 ml maple syrup or coconut sugar
1/2 tsp pure vanilla extract (optional)
3-4 squares vegan dark chocolate (roughly chopped)
For serving (optional)

Mixed berries
Sliced banana
Coconut sugar
Hemp seeds or chia seeds

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.

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.

Add almond or oat 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.

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.

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.

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).

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 or oat milk to add moisture back in.


Recipe adapted from Minimalist Baker