Do you love the bitter but sweet taste of dark chocolate as much as we do? Did you know you can add it to your breakfast without any guilt? @minimalistbaker had the same thought and created this delicious breakfast bowl…
INGREDIENTS:
- 1 cup uncooked quinoa
- 1 cup unsweetened almond milk
- 1 cup coconut milk
- 1 pinch sea salt
- 2 Tbsp unsweetened cocoa powder
- 2-3 Tbsp maple syrup or coconut sugar
- 1/2 tsp pure vanilla extract
- 3-4 squares vegan dark chocolate (roughly chopped)
FOR TOPPING optional
- Mixed berries
- Sliced banana
- Coconut sugar
- Hemp seeds or chia seeds
PREPARATION:
- 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, frequently stirring 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, reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low.
- Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla. Stir to combine.
- Taste and adjust flavour as needed. Add a bit more almond milk if you prefer the texture thinner.
- Serve each quinoa bowl with a small square of vegan dark chocolate and any other desired toppings (listed above).
- 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.
Let us know if you are making this delicious recipe for breakfast tomorrow!
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