Chocolate Quinoa Breakfast Bowl

Directions

• Rinse quinoa in a fine mesh strainer for 2 minutes, using your hands. Sort through and pick out any discolored pieces or pebbles. Drain.
• Heat a small saucepan over medium heat. Add quinoa and toast for 3 minutes to dry up water and slightly toast; stirring often.
• Stir in almond milk, coconut milk, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low and cook uncovered for 20-25 minutes; stirring occasionally.
• Once liquid is absorbed and quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to well combined.
• Taste and adjust flavor as needed. Add a bit more almond milk, cocoa powder and maple syrup, if desired.
• Divide between serving bowls. Top with coconut milk, hemp seeds, and fresh fruit if using.
• Serve immediately or store in the fridge for 2-3 days.
• Enjoy!