Truth be told, quinoa isn’t my first pick when it comes to grains. However, when disguised as a brownie-esque breakfast bowl, I’m all in.
If chocolate is involved, say no more.
This breakfast bowl is incredibly simple, requiring just 7 ingredients, 30 minutes, and 1 pot to prepare.
I’m typically an oats or granola fan, but the amount of protein and staying power in quinoa is hard to ignore – 1 cup cooked contains about 8 grams protein, 5 grams fiber, and tons of iron and magnesium! I can’t think of a better way to start the day.
In addition to being nutrient-dense, this breakfast bowl is also naturally sweetened with maple syrup and rich with antioxidants thanks to cocoa powder. Fresh fruit and a square of dark chocolate make the perfect toppings.
I hope you guys love this bowl! It’s:
Not too sweet
& Perfect for fall
If you’ve been wary of quinoa porridge in the past, I challenge you to give this one a try! The chocolate flavor makes this bowl irresistible, especially with a little melted dark chocolate on top. Talk about good morning.
If you give this recipe a try, let us know! Leave a comment, rate it, and take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
- 1 cup (172 g) uncooked white quinoa
- 1 cup (240 ml) unsweetened almond milk, plus more for serving
- 1 cup (240 ml) coconut milk (light canned, or the beverage in a carton)
- pinch sea salt
- 2 Tbsp (10 g) unsweetened cocoa powder
- 2-3 Tbsp (30-45 ml) maple syrup or coconut sugar
- optional: 1/2 tsp pure vanilla extract
- 3-4 squares vegan dark chocolate, roughly chopped
- 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 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 milk to add moisture back in.