DARK CHOCOLATE QUINOA BREAKFEST BOWL
This breakfast bowl is incredibly simple, requiring just 7 ingredients, 30 minutes, and 1 pot to prepare.
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 dark chocolate (roughly chopped)
Mixed berries (optional)
Sliced banana (optional)
2 tbsp Planet Superfood Dark Chocolate Seed Mix
HOW TO MAKE:
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 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, 2 tbsp of Planet Superfood Dark Chocolate Seed Mix and fresh fruit (optional).