Description
A creamy and indulgent breakfast bowl combining quinoa and dark chocolate, topped with fresh berries and bananas.
Ingredients
Scale
- 1 cup uncooked white quinoa
- 1 cup unsweetened almond milk (plus more for serving)
- 1 cup coconut milk (light canned or 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
- Begin by thoroughly rinsing the quinoa in a fine mesh strainer for 2 minutes. Sort through and pick out any discolored pieces or pebbles.
- Heat a small saucepan over medium heat and add the rinsed quinoa, toasting for about 3 minutes while stirring frequently.
- Pour in the almond milk, coconut milk, and a pinch of sea salt, stirring well. Bring to a boil, then reduce heat to low and cook uncovered for 20-25 minutes.
- Remove from heat and stir in the cocoa powder, maple syrup, and vanilla, combining until smooth and chocolaty.
- Taste and adjust the flavor as needed with more almond milk or sweetener.
- Serve in bowls with a small square of dark chocolate and your choice of toppings.
Notes
This bowl is best enjoyed fresh but can be stored in the refrigerator for 2-3 days. Reheat gently with a splash of almond milk.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg