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!
Dark Chocolate Quinoa Breakfast 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
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.
*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