Quinoa is slowly becoming my first pick when it comes to grains, and while it isn’t usually associated with breakfast, this bowl of chocolate-y goodness just might change your mind.
Breakfast is already my favorite meal of the day, but add chocolate and say no more. I was worried originally that I would be unable to make this because I have given up dairy products for the time being, but this recipe only requires almond milk. I’m sure you can use regular milk if that is your preference as well. This recipe is completely organic and vegan, which is a bonus for anyone who is vegan or trying to eat more organic foods! The other reason I’m keen on quinoa bowls is the added protein punch. While regular oatmeal is a great source of protein, quinoa’s staying power is hard to ignore. This recipe has 8 grams of protein, 5 grams of fiber, and tons of magnesium and iron to help get your day moving in the right direction.
Prep Time: 5 Minutes
Cook Time: 20-25 Minutes
Total Time: 30 Minutes
- 1 cup (172 g) uncooked white quinoa
- 1 cup (240 ml) unsweetened almond milk, plus more for serving
- 1 Tbsp coconut oil
- pinch sea salt
- 2 Tbsp (10 g) unsweetened cocoa powder
- 2-3 Tbsp (30-45 ml) organic honey
- optional: ½ tsp pure vanilla extract
- vegan dark chocolate chips
FOR SERVING optional
- Sliced strawberry
- Sliced banana
- Shredded Coconut
- Organic peanut butter drizzle
- Chopped walnuts
- 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 milk, coconut oil, 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, honey and vanilla (optional). Stir to combine.
- Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner.
- Serve each bowl of quinoa with dark chocolate chips, and any other desired toppings (listed above). I preferred mine with a bit more coconut milk, walnuts, 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 milk to add moisture back in.
And that’s it! If you try this recipe please let me know how it goes and if you enjoy it!