Minimalist Baker

Simple Food, Simply Delicious

Dark Chocolate Quinoa Breakfast Bowl

Grabbing a bite of our Dark Chocolate Quinoa Breakfast Bowl with fresh berries and banana

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.

Cutting board with quinoa, cocoa powder, vanilla, almond milk, coconut milk, and maple syrup for making a delicious vegan breakfast

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.

Breakfast bowls filled with our gluten-free vegan Chocolate Quinoa Breakfast Bowls recipe

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:

Chocolaty
Not too sweet
Hearty
Warm
Comforting
& 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!

Fiber and protein-packed vegan breakfast of Dark Chocolate Quinoa Breakfast Bowls

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Wood bowl of our Dark Chocolate Quinoa Breakfast Bowl topped with fresh fruit
4.89 from 51 votes

Dark Chocolate Quinoa Breakfast Bowl

Simple, 7-ingredient dark chocolate quinoa breakfast bowl naturally sweetened with maple syrup and infused with rich cocoa powder! A healthy, hearty plant-based breakfast or snack.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Category: Breakfast, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

US Customary - Metric

QUINOA BOWL

  • 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 vegan dark chocolate (roughly chopped)

FOR SERVING optional

  • Mixed berries
  • Sliced banana
  • Coconut sugar
  • Hemp seeds or chia seeds

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

  6. 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).

  7. 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.

Notes

*Nutrition information is a rough estimate calculated without dark chocolate or any other additional toppings.

Nutrition Per Serving (1 of 4)

  • Calories: 236
  • Fat: 6.7g
  • Saturated fat: 3.1g
  • Sodium: 120mg
  • Carbohydrates: 40.9g
  • Fiber: 4g
  • Sugar: 9g
  • Protein: 7.5g
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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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All commentsI made thisQuestions

  1. Sooo yummy!! And even my very picky teenager loved it . . . Putting it in my arsenal of early morning, high protein, high school breakfast options!

    Reply

  2. This is a great replacement for people having gluten allergy or other special diets. When I made this I used only coconut milk (very light, not the cream) and I had to use a lot more than 2 cups of coconut milk. 2 cups dried up immediately and in order not to burn I had to add something like 2 cups in addition. Nobody else in the comment system seems to have this problem. I’m wondering what I’m doing wrong.

    Reply

    • Hmm, that’s rather odd! Usually quinoa requires a 1:2 ratio dry quinoa to liquid. Is if possible that you used quinoa flakes instead of regular quinoa?

      Reply

    • I also had this problem! I usually bring my quinoa to a boil and then cover it, and this recipe calls for it to remain uncovered through the cooking process – so I think that is why I needed the extra liquid. Wasn’t an issue, just required closer monitoring.

      Reply

  3. Thank you for sharing this recipe! This is now one of my go-to favorites!

    Question also – where did you get these bowls? They are ADORABLE and I must have them for my kitchen!

    Reply

  4. Made the quinoa in my quick pot and while it was cooking I got everything else together. In 20 min it was ready. I added coconut 1tbs, sunflower seeds and pistachios I tbs each, raspberries and 1tsp chia seeds. It was so filling I ate light at lunch but what a great way to start the day easy all plant based and so good. I’ll make it again but I have a few servings left in the fridge

    Reply

  5. This is my all time favourite breakfast! Thank you Minimalist Baker for bringing this bowl of joy into the world. I use frozen raspberries and a square of dark choc to finish it off. There is nothing better than this breakfast.

    Reply

  6. This has been on my list to try for a long time. It’s definitely going to be a go to weekend breakfast recipe for sure! Super easy to make and super delicious!

    Reply

    • We haven’t tried it with only coconut milk, but think it could work! It may be a little heavy, so if he can have a different non-dairy milk such as cashew or hemp, that might be a better substitute for the almond milk. If you give it a try, let us know how it goes! xo

      Reply

    • Hi Kim, we don’t think it will be quite as creamy, but it should work! Hope that helps!

      Reply

  9. This was the perfect (one day early) valentine’s day breakfast! Delicious, chocolatey goodness that still feels healthy. I didn’t have almond milk on hand so I used a full can of coconut milk and a bit of regular cow’s milk and it turned out great. Thanks for the wonderful recipes!

    Reply

  10. I made your recipe exactly as written, using 2T of coconut sugar as my sweetener option. It was delicious with a bit more milk, blueberries, strawberries, a half sliced banana and a sprinkling of walnuts. I reheated the other 3 portions over the next 3 days. It was a welcome change from my usual oatmeal and fruit. The chocolate made it seem like an extra treat.
    Today I wanted to see if I could do it in the instant pot, I love the set it and forget it feature of the IP. I toasted the quinoa on the saute setting for a couple of minutes, than added the coconut and almond milk and salt. I set the IP for 1 minute and let it do a natural pressure release. I removed the lid and stirred in the cocoa powder, vanilla and coconut sugar. It worked perfectly. Now I have breakfast portioned out for the rest of the week. Just wanted to share in case someone else wanted to try the IP method.
    Thanks for all your wonderful recipes!

    Reply

  11. I love this dish! I’ve made it for groups of 100 multiple times and it is loved by all who eat it! It is easy to make for large groups with varying dietary needs. We’ve enjoyed various toppings and “milk”combinations. It is also so simple to make for one or two people. This is by far one of the most delicious ways to eat quinoa. Thank you!

    Reply

  12. If you don’t like the texture of oatmeal, try this! This is the first warm breakfast porridge that I liked – finally! Winter is saved! :D

    I tweaked the recipe a bit because I don’t like coconut milk, so I just used double almond. I also used honey as the sweetener and for serving I used toasted almond flakes (very nice crunch and flavour), frozen mixed berries for some warm/cold contrast and some peanut butter for additional protein. I didn’t really use any precise measurements and it still worked out fine. I plan on making a variation with apple sauce and cinnamon, though I bet that’ll be delicious as well. Thanks for the recipe!

    Reply

  13. This is one of our favourite breakfast bowls on cold days. My daughter once had the idea of adding orange – so I added the grated rind of one orange to the quinoa as it’s cooking and decorate the top with pieces of orange. Since then we’ve never looked back! Dark chocolate and orange work really well together here – it gets our day off to a perfect start!

    Reply

  14. Having decided and started a fitness plan, I began with meals. I beleive breakfast is the best meal of the day. So I searched the web for pages with insighte which is how I came across your page. I just wanted to say thanks for sharing.

    Reply

  15. I loved this recipe, didn’t have maple syrup so used a bit of sweetener and was still perfect. Looking forward to making up a big batch for the week.

    Reply

    • Hi Mina! For oats, I’d add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil. Stir in oats and reduce heat to medium; cook, stirring occasionally, for 5 minutes. Remove from the heat, cover and let stand for 2 to 3 minutes. From there, I’d proceed to step 4 through 7, adding cocoa powder, maple syrup and vanilla (optional). Hope this helps!

      Reply

  19. I love your blog and every recipe I’ve tried has been a hit! This quinoa bowl allowed me to take a break from my traditional oatmeal breakfast. I’m not a fan of dark chocolate so I topped mine with strawberries, blueberries, and shredded coconut. What a hit!!! Thanks for the recipe!

    Reply

  20. This recipe is delicious! I loved it! Have made “breakfast quinoa” before but never with chocolate – it really adds a great sweetness and flavor. I used an unsweetened almond/coconut milk blend (from the carton), and then topped it with shredded coconut, chia seeds, chopped pecans, a small spoonful of almond butter, and 1/2 a banana. Great breakfast option!

    Reply

  21. I made this tonight for breakfasts for the next couple days. It was so delicious that my daughter and I each had a small bowl as a snack. I added 2T of maple syrup and a little bit of brown sugar, as well as the vanilla. I also added about 1/3 cup of warm coconut milk to it at the end as it seemed to need some more moisture. I have some raspberries, bananas, chia seeds, coconut and sliced almonds to add on top tomorrow, but it was delicious without any of those things too! Thank you!

    Reply

  22. I loved it! I serve mine with strawberries, my husband thought it was weird but I didn’t actually make it for him, I made it for me to have at work!

    Reply

  24. This looks so good!! My boyfriend hates oatmeal so we’ve been looking for a hot breakfast that we both like and is vegan and very filling like oatmeal is. So excited to make this one! :)

    Reply

  25. So i made this a few months ago for the first time and my family LOVED it! Now its our go-to breakfasts on weekends! Never been a fan of quinoa before this, but now we are obviously. Amazing recipe! The only thing i had to do was increase the almond milk to an extra 1/2 cup coz the quinoa is never fully cooked otherwise but i assume that’s cuz of the type of quinoa /brand perhaps.

    Reply

  26. This is delicious! I didn’t add the dark chocolate at the end, but added 2 tbs chia seeds and some cinnamon to the pot plus a half a banana per serving. It has a peanut-like flavor! Does the nutty taste come from the quinoa?

    Reply

  30. This is soooo good. I was hesitant at first but am so glad I tried it! And if you think it couldn’t get even better, melt some frozen strawberries and it makes it 10 times better! Thank you for coming up with this recipe!

    Reply

  31. Made this today with just a few tweaks according to what I had in the cupboard at that point :0). It was incredibly delish. I shared the link and the recipe with a FB I belong to with an 8K membership so hopefully, you’ll get a few visitors from it. Love your site and the info you shared!

    Reply

  32. Just made this for dinner (yes healthy cereal for dinner!) and I love it! I didn’t have coconut milk so had to make do with almond milk and some added unsweetened desiccated coconut. I topped it with one of your granola recipes.

    Looking forward to trying it with the coconut milk too!

    Reply

    • Yes! Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.

      Reply

  34. I didn’t have whole chocolate, but it still tasted delicious! I just used lots of fresh fruit to make up for it. I would definitely make it again!

    Reply

  35. This was so good!! I usually hate the taste and texture of quinoa. This by far was one of the best breakfast meals I have ever had. 5 stars. It would not let me rate it for some reason.

    Reply

  36. Made it and it was absolutely delicious. I had to add more almond milk/coconut milk as it cooked. I mixed the chocolate/syrup/vanilla together before I put in the quinoa. Added chia seeds on top. DELICIOUS….thank you so much for this great recipe….

    Reply

  38. Hello. I’m from Portugal, I see this recipe and I want to give it a try…
    but I only have tri color quinoa. Can I do this recipe with that or should I buy white quinoa?
    Thank you so much.

    Reply

  39. Made this the night before to have it for breakfast this morning. AMAZING! I made a 1/2 recipe & didn’t add the chocolate chunks; it was rich enough for me as is. Truly tasted like delicious cocoa puffs, but it’s healthy, plant-based, and will keep you going until lunchtime. I enjoyed it with a dollop of peanut butter in the middle and some fresh strawberries. Thank you so much!

    Reply

  40. I just made this and have only had quinoa once in my life but I will be making it a lot more now with this recipe!! I added raspberries and a few dark chocolate chips! Mmmm!

    Reply

  41. The chocolate and coconut quinoa bowl was tasty and surprisingly filling. I liked the rich cocoa and maple syrup flavor and I also added dried coconut and coconut yogurt which was nice :) Happy to find more than edible vegan recipes- thanks minimalistbaker!

    Reply

  42. I tried this recipe out and it was fantastic! I made it without the dark chocolate bits but it was still deliciously chocolatey. It was just for me, so I stored it in Tupperware in the fridge – it reheats very nicely. To each warm serving I added one sliced banana and a few strawberries. This would be a great PMS/menstrual food!

    Reply

  43. OMG this was AMAZING! Thank you so much Dana, I had some quinoa I really did not want to throw away, but I just don’t like the flavor. HOWEVER, my alarm this morning was your recipe and I have enjoyed every spoon…even my husband and daughter liked it. Thank you for being so creative!

    I am not totally vegeterian, but I love that I can always make your recipes with what I have on hand.

    Reply

  44. I can’t wait to try this. Maybe it’ll encourage me to wake up in time to have breakfast! Dressing up protein and fiber with chocolate? Yes please.

    As a side note, where it says “weary of quinoa”, you probably meant “wary”; weary is “tired of”, but wary is “cautious or unsure”.

    Reply

  45. Thanks for sharing this amazing recipe with us, I liked it so much I posted it on my blog. My kids thought I’d lost my mind when I served them chocolate for breakfast, and I didn’t tell them they were actually eating something healthy ;-)

    Reply

  47. I only made this because it’s one of your recipes. I’m so glad I did. Totally delish and very filling. I didn’t have any almond or coconut milk so whizzed up a spoon of almond butter and coconut flakes in the blender with water. Yum!

    Reply

  48. This is fantastic thank you! We have made the recipe so many times that we now double the recipe in the beginning (up to the point of adding cocoa powder) and savor all week. Love your recipes! Sometimes we add the cocoa powder, sometimes we skip it – but it’s always delicious.

    Reply

  49. I made this this week for breakfast and it was delicious! I made it with light canned coconut milk. I didn’t have berries but I topped it with coconut “whipped cream”, shredded coconut, and a piece of sea salt dark chocolate. So decadent and yet still fairly healthy. Thanks for the great recipe!

    Reply

  50. I love your pictures and easy recipes!! I’m not a vegan, so is it possible to substitute the almond milk and coconut milk for regular cow’s milk?

    Reply

  51. Ah! This looks amazing. I have never had quinoa before (I know!). I think this post is a calling from the chocolate gods that’s it’s time to hop on the quinoa train.

    Heading to the grocery store now!

    Reply

  52. Im sorry, I prepared it this morning and I didnt like it. Are you sure about the 2 tbsp of cocoa powder? It was really strong and in your pictures your quinoa doesnt look as chocolatey as mine did. It was fluffy either, it was was kinda sticking together, the liquid didnt dry even after 25 minutes of bubbling throughout the time. I liked the taste initially, event thoug my family didnt. Then I kinda got here full and couldnt take anymore, like a little nauseated even. I probably did something wrong, not sure what, though.

    Reply

  54. Hi, I eat it every morning. Then I am full for the rest of the day until lunch!!! Just love it that there is Dark Chocolate in it, but I use Granola instead of quinoa. And cinnamon is also very tasty in it!

    Reply

  55. This is AMAZING!
    I try to tell my friends how good it is and they think I’m crazy, lol.
    I actually eat it as dessert, I warm it up, put a little extra coconut milk on it, break up about an ounce of 86% dark chocolate bar, and lots of fresh blueberries to top it off.

    Reply

  56. **Dana, are you aware that the format of the “printer-friendly” version of your recipes is, well, bizarre and not the usual much more aesthetically pleasing format??**

    Reply

  57. YUM! I had the chocolate quinoa bowl this morning just to try something different from my usual smoothie routine and it was amazing! I will definitely be making this on a regular basis. The only change from the recipe that I made was that I did not have coconut milk so I just used unsweetened almond milk. I halved the recipe also, so the cooking time was less than 20 minutes. I added the vanilla and some banana and it was perfect. Thanks Dana!

    Reply

  58. This was so good! The best part was adding a square of dark chocolate and having it melt into the quinoa and fruit <3

    Reply

  59. Dear Dana:

    I discovered your dark chocolate quinoa breakfast bowl recipe on the internet. Now the recipe requires almond milk, coconut milk, and maple syrup or coconut sugar. Here are some questions which you should answer:

    1. Would you replace the almond milk and the coconut milk with whole milk or any other
    non-dairy milk that is not soy milk?

    2. Which sweetener would you use to replace the maple syrup or coconut sugar?

    3. Will you be able to come up with a nut-free, sugar-free, and syrup-free type of the dark
    chocolate quinoa breakfast bowl recipe?

    If you have the answers to all of the questions, please send your response to me as soon as possible. I thank you in advance and hope to receive your reply.

    Best regards,

    W. A. P.

    Reply

  60. Never thought I’d eat quinoa for breakfast… I LOVED this! It was soo good I had to make it twice because my boyfriend ate the whole pot to himself! Really killer with strawberries, and you can use normal milk. I used Vanilla almond milk, and it made it sweeter <3

    Reply

  63. Just made this at home for dessert… It was amazing!! Added extra cocoa for extra chocolatey-ness…

    Reply

  64. This is SO GOOD. Perfect combination on chocolate and grains. Vegan and filling. Its the best thing to eat before a killer weight training session. I like how you can modify it and the prep time is no time! Super quick, very tasty, abd nutritional.

    Reply

  65. I made this last week and it was UH-MA-ZING! I modified a bit by using steel-cut oats instead and added 3 cups of egg whites towards the end to really pack in some protein. I doubled the cacao and maple syrup and I can’t get over how delicious it is. This makes following my meal plan so much more enjoyable! :D

    Reply

  66. Healthy way to enjoy chocolate for breakfast. This is right up my fuddhist philosophy! Thank you for sharing! :)

    Reply

  67. was just wondering if I could use dairy milk as a substitute for both almond and coconut milk?

    Reply

  68. This was so good! I added a little more cocoa powder and maple syrup and a pinch more salt with that for a chocolatier flavor. I like the idea of adding cardamom and cinnamon Sarah. Next time!

    Reply

  70. I plan on making it with all vanilla coconut milk as I can’t have almonds. I plan on adding a little cardamom and cinnamon as I love how it tastes with chocolate! I bought strawberries, bananas and blackberries to put on top. Can’t wait to try!

    Reply

  72. This was so yummy! I ending up cooking the quinoa for less time, and didn’t need as much cocoa powder, so I’d recommend tasting as you go along. My little bowl of quinoa was topped with fresh banana, dark chocolate, and chopped dates–absolutely delicious! Finally, I added some crunchy peanut butter to the final mix, because what’s chocolate without a TON of peanut butter? ;)
    Thanks for the great breakfast.

    Reply

  73. Made this earlier in the week and ate it every night for dessert. Reheated very well in the microwave, just added some more almond milk to it and stirred it halfway through. It was the perfect dessert!

    Reply

  74. I made this for breakfast yesterday morning and it was DELISH! I never would’ve thought of using quinoa in a breakfast dish but wow! So so good!! The rasberries are a MUST! They complimented the chocolate really well! I used Agave instead of Maple Syrup because it was all I had, but I’m sure it would’ve been just as good with syrup!

    Reply

  75. Yum! I love quinoa for breakfast and have had many quinoa/oatmeal mixes that are the consistency or porridge but never one with a rich chocolate taste like this one! This is probably my new favorite. I am planning to add hemp seeds, banana, and a sprinkle of cinnamon! Truthfully it is rich enough to do without the chocolate pieces added in (but mostly I don’t have any). Please post more breakfast recipes! It is the hardest meal of the day to pull off for us since we are not morning people!

    Reply

  77. I love this recipe! I’ve made this many times in the past month and it’s delicious and filling. I make this twice a week for breakfast my son (age 14) who loves it too. A couple of notes. We only use the cocoa and skip the chocolate chunks, it’s sweet and chocolatly enough without them. Also, the quality of the quinoa matters. A no-name generic brand stayed crunchy after extensive cooking even with adding additional almond milk. We used Arrowhead Mills organic quinoa for a creamy result.

    Reply

  78. Hi Dana!

    I found your website a few weeks ago looking for healthy gluten sugar and dairy free meals and I am over the moon with all the amazing recipes of yours that I have made!

    I cooked up this quinoa dish this morning amidst running around getting the kids ready for school and it was AMAZING and very filling and satisfying! Even my husband who has been very wary of my health kick food ate it and liked it!!

    Thank you so much for all of these recipes and I will definitely be buying your book because I don’t want you to stop making new ones :).

    Reply

  80. This looks delicious! Where can i buy that too-cute wooden bowl? I can imagine everything taste good from a bowl like that, LOL!

    Greeting from a ned reader from Norway :D

    Reply

  81. Made this recipe this morning…absolutely delicious! Sweet, but not too sweet. I had mine with strawberries instead of raspberries. Even my daughter who can’t handle quinoa ate most of hers! She said, “That was middle delicious, but not my favorite.” Lol! The rest of us loved it though. Thanks for another yummy recipe!

    Reply

  82. I love quinoa- I just never have it because I HATE washing it!!!!! But washing it will be worth it for this breakfast!!!!

    Reply

  84. Had this for breakfast this morning. Didn’t have any berries si I chopped up some grapes and kiwi. Yummy stuff. Now to see how long I stay full!

    Reply

  85. The best way to cook Quinoa or Canihua (mini Quinoa) is to soak the grains overnight, or for at least 8 to 12 hours. When you cook it throw away the soak water. This causes the grain to sprout and gets rid of any bitterness from the natural saponin. You will find then that the cooked grain has a light and fluffy texture like that of couscous

    Reply

  86. Well, I sure hope that my mother doesn’t use up all the quinoa in my house; otherwise I wouldn’t be able to make this! I love the way you decorated the breakfast bowl~

    Reply

  88. Made this this morning for my fussy pre-schoolers and it was delicious! Kept us full for longer than straight oatmeal porridge, and didn’t taste sickly sweet at all. (We’re not big sugar eaters, so I was worried about the sweetness)

    After some dubious (bland & heavy) quinoa breakfasts in the past I have come up with the following hacks:
    1. Pre-soak the quinoa overnight in water, with a little yoghurt. This allows the grain to sprout a little and is a lot easier to digest. Then rinse thoroughly and continue on as per the recipe.
    2. Add raspberries into the mixture and cook through the mix – the tartness counterbalances that ‘quinoa’ taste that my kids turn their nose up at. It rounds out the flavour nicely! Frozen raspberries work well for this purpose.

    Will be trying out some variations, as it is a great and satisfying base breakfast! Thank you!

    Reply

  89. This looks AMAZING!! Will definitely have to try this one. Also just wanted to say a big hello from NZ – I recently started my own foodie website and you guys have been very inspiring – plus thank you for your blogger resources! :)

    Reply

  92. I’m not into quinoa at all, so this combination looked fabulous, so I tried it last evening and it was an absolute delight! I used rum and cinnamon instead of vanilla and added wallnuts on top! and it’s even better cold! I’ve just finished a small cupcake form (where I put what was left from the evening, so the kids would enjoy it even better)! Where and how I show you my pic??

    Reply

  95. This looks amazing! I have a peanut butter and apple quinoa breakfast bowl I make that the family loves so we will have to give this one a try.

    Reply

  97. This looks awesome! I’m a big fan of chocolate. I know you mentioned you’re a fan of oats. Have you tried this same recipe swapping out the quinoa for oats?

    Reply

  98. I love the look of this bowl, chocolate for breakfast sounds perfect and with it using quinoa, I can’t wait to try it!

    Reply

  99. Chocolate and quinoa is a match made in heaven. This is the perfect breakfast! And the photos are simply beautiful, as always.

    Reply

  100. So sold on this heavenly chocolate-y breakfast goodness. This would definitely motivate me to get out of bed in the mornings ;)
    Have you ever tried quinoa flakes?! It’s quinoa but it cooks up like oatmeal!

    Reply

  102. I’m so excited that you cooked the quinoa in coconut and almond milk. That’s been on my to-do list all month! This looks both gorgeous and delicious. Chocolate brownies for breakfast? I’m in, too!

    Reply

  104. Chocolate for breakfast? Yes Please! I have been wanting to try quinoa for breakfast, but haven’t gotten around to it. Your photos are stunning, as always ?.

    Reply

  105. I’m convinced the trick to get anyone into cooking is easy recipes paired with fantastic photos! I don’t think my stomach can stand chocolate so early in the morning, but maybe it could be a good substitute for our rice pudding dessert at home ;)
    Question: can i sub the quinoa for amaranth? i just happen to have some but i don’t know what to do with it…

    Reply

  106. Looks so delicious! Your photography is just absolutely beautiful. It’s never not wow-ing me :)))

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  107. This looks so comforting. I never seem to make quinoa bowls but really love them! Appreciate this reminder..and you know? Anything with chocolate has me swooning.

    Reply

  111. I am a big fan of quinoa for breakfast. Normally in a baked form (I love premade breakfast). I never tride it as a porridge, but this one looks delicous!

    Reply