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Chocolate and Quinoa Breakfast Bowl


Banana and Orange BOWL

54g Carbs / 8g Protein / 10g Fats / 348 kcal

Nutritional Value


40g uncooked white quinoa 100g unsweetened almond milk (plus more for serving) 100 cup coconut milk (light canned, or the beverage in a carton) 1 pinch sea salt 2 Tbsp unsweetened cocoa powder 1 Tbsp maple syrup or coconut sugar 3-4 squares vegan dark chocolate (roughly chopped) FOR SERVING optional 40g Blueberries 1/2 Banana sliced Hemp seeds or chia seeds

Cooking method

• Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discoloured 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 are 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. Stir to combine. • Taste and adjust flavour 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, fruit and sprinkled with seeds. • 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.
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