jackyjaggs
Elite Member
[FONT="]I?m typically an [/FONT]oats[FONT="] or [/FONT]granola[FONT="] fan, but the amount of protein and staying power in quinoa is hard to ignore ? 1 cup cooked contains about 8 grams protein, 5 grams fiber, and tons of iron and magnesium! I can?t think of a better way to start the day.[/FONT][FONT="]
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[FONT="]Simple, 7-ingredient dark chocolate quinoa breakfast bowl naturally sweetened with maple syrup and infused with rich cocoa powder! A healthy, hearty plant-based breakfast or snack.[/FONT]
[FONT="]Author: Minimalist Baker
Recipe type: Breakfast, Snack
Cuisine: Vegan, Gluten-Free
Serves: 3-4
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[FONT="]Ingredients
QUINOA BOWL
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[FONT="]Instructions
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[FONT="]Notes
*Nutrition information is a rough estimate for 1 of 4 servings without dark chocolate or any other additional toppings.
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[FONT="]Nutrition Information
Serving size: 3/4 cup (1 of 4 total servings) Calories: 236 Fat: 6.7 g Saturated fat: 3.1 g Carbohydrates: 40.9 gSugar: 9 g Sodium: 120 mg Fiber: 4 g Protein: 7.5 g
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Prep time
5 mins
Cook time
25 mins
Total time
30 mins
5 mins
Cook time
25 mins
Total time
30 mins
[/FONT]
[FONT="]Simple, 7-ingredient dark chocolate quinoa breakfast bowl naturally sweetened with maple syrup and infused with rich cocoa powder! A healthy, hearty plant-based breakfast or snack.[/FONT]
[FONT="]Author: Minimalist Baker
Recipe type: Breakfast, Snack
Cuisine: Vegan, Gluten-Free
Serves: 3-4
[/FONT]
[FONT="]Ingredients
QUINOA BOWL
- 1 cup (172 g) uncooked white quinoa
- 1 cup (240 ml) unsweetened almond milk, plus more for serving
- 1 cup (240 ml) coconut milk (light canned, or the beverage in a carton)
- pinch sea salt
- 2 Tbsp (10 g) unsweetened cocoa powder
- 2-3 Tbsp (30-45 ml) maple syrup or coconut sugar
- optional: 1/2 tsp pure vanilla extract
- 3-4 squares vegan dark chocolate, roughly chopped
- Mixed berries
- Sliced banana
- Coconut sugar
- Hemp seeds or chia seeds
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[FONT="]Instructions
- 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.
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[FONT="]Notes
*Nutrition information is a rough estimate for 1 of 4 servings without dark chocolate or any other additional toppings.
[/FONT]
[FONT="]Nutrition Information
Serving size: 3/4 cup (1 of 4 total servings) Calories: 236 Fat: 6.7 g Saturated fat: 3.1 g Carbohydrates: 40.9 gSugar: 9 g Sodium: 120 mg Fiber: 4 g Protein: 7.5 g
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