If there’s chocolate, it must be good, right? YES. Whoever says no is seriously disturbed! This breakfast is so delicious, people of all ages will enjoy it. Try it out tomorrow morning!
IMG_2992 Photo Credit: Minimalist Baker
Dark Chocolate Quinoa Breakfast Bowl Ingredients for bowl: 1 cup uncooked white quinoa 1 cup unsweetened almond milk, plus more for serving 1 cup coconut milk pinch sea salt 2 tbsp unsweetened cocoa powder 1 tbsp maple syrup optional: 1/2 tsp pure vanilla extract 3-4 squares dairy-free dark chocolate chunks, roughly chopped For serving (optional): Mixed berries Sliced banana Shredded coconut Instructions Thoroughly rinse quinoa. Heat a small saucepan over medium heat and add rinsed quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast. Add almond 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.) 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. Serve each bowl of quinoa with a small square of dairy-free dark chocolate, and any other desired toppings (listed above). 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!