Recipe: Dark chocolate quinoa breakfast bowl

Here’s a healthy way to have chocolate for breakfast. A bowlful of quinoa makes for a filling, protein-rich base, and the banana and berries add a few servings of fruit.


Quinoa 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.

Recipe courtesy of Minimalist Baker