top of page
ELEMENT
Camp
Chocolate and Quinoa Breakfast Bowl
BREAKFAST
54g Carbs / 8g Protein / 10g Fats / 348 kcal
Nutritional Value
Ingredients
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.
bottom of page