Chocolate Quinoa Breakfast Bowl

Chocolate Quinoa Breakfast Bowl

Recipe by Sandra MyersCourse: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • Quinoa Bowl
  • 1 cup uncooked white quinoa

  • 3-4 squares vegan dark chocolate, roughly chopped

  • 1 cup unsweetened almond milk

  • 1 cup coconut milk, lightly canned

  • 2 tbsp. unsweetened cocoa powder

  • 2-3 tbsp. maple syrup or coconut sugar

  • 1 pinch sea salt

  • 1/2 tsp pure vanilla extract (optional)

  • Serving
  • Sliced banana

  • Mixed berries

  • Hemp seeds or chia seeds

  • Coconut sugar


  • 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!
Chocolate Quinoa Breakfast Bowl
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