OK, let’s admit it…It’s “cheating” day! We can’t resist a good, classic, chocolate, and Quinta® Quinoa recipe. And if you add the word “breakfast”, we get even more excited.
Time: 30min
Servings: 4
Difficulty: easy
Ingredients:
- 1 cup of uncooked, rinsed #QuintaQuinoa
- 1 cup of unsweetened almond milk
- 1 cup of coconut milk
- 2 tablespoons of unsweetened cocoa powder
- 2-3 tablespoons of Canadian classic and delicious maple syrup
- 2 teaspoons of vanilla
- 3-4 squares of dark chocolate A pinch of salt Optional toppings:
- 1/2 cup of mixed berries 2 bananas sliced
- 1/4 cup of hemp seeds or chia seeds
Optional topping:
- 2 Sliced bananas
Preparation:
1. Heat a saucepan over medium heat, once it’s hot, add the rinsed and very well-drained quinoa. Toast it for 2 or 3 minutes, stirring it often.
2. Add both the almond and coconut milk and a pinch of salt and stir everything. Bring it to boil over high heat, and then reduce it to medium-low and cook for 20 minutes, uncovered and stirring it while it simmers.
3. The quinoa will absorb almost all the liquid and get tender; when it’s ready, remove it from the heat and add some cocoa powder, maple syrup, and vanilla. Stir everything.
4. Serve each bowl of Quinta Quinoa with the chocolate squares, toppings, banana and seeds. While we love to have this fresh, it would remain 2 or 3 days refrigerated (without the fruit!). To reheat it, you can do it using the microwave or the saucepan, adding more milk to get it back to its shape!
