Photo: Pinterest/ Minimalist Baker.
If you’re looking a breakfast that’s healthy yet decadent, you’ve stumbled upon the right recipe. With a quinoa base cooked in almond milk and coconut milk, this breakfast bowl is loaded with protein and fiber that will keep you full until lunch. Plus, the dark chocolate and blueberries bring some serious antioxidants. If you’re feeling extravagant, consider topping with vegan dark chocolate squares.
Ingredients
Quinoa Bowl
1 cup uncooked white quinoa
1 cup unsweetened almond milk, plus more for serving
1 cup coconut milk
pinch of sea salt
2 tbsp of unsweetened cocoa powder
2-3 tbsp maple syrup or coconut sugar
optional: 1/2 tsp pure vanilla extract
3-4 squares of vegan dark chocolate, roughly chopped
Toppings
Mixed berries
Sliced banana
Coconut sugar
Chia seeds
Method
-Rinse quinoa in a mesh strainer for 2 minutes. Then pick out odd pebbles if any remain.
-Place a small pan over medium heat. Once the pan becomes hot, add the rinsed/drained quinoa. Toast for about 3 minutes while stirring frequently. This should lightly toast the quinoa and dry oup any remaining water.
-Add almond milk, coconut milk, and a pinch of salt, and stir to combine. Bring to a boil over high heat, and then reduce to cook for 20-25 minutes. Keep the pan uncovered and continually stirring occasionally. Maintain a slight simmer.
-When the liquid is absorbed and the quinoa is tender, remove the pan from the stove and add cocoa powder, maple syrup, and vanilla.
-Serve with a small square of vegan dark chocolate and other toppings listed.
Recipe adapted from Minimalist Baker. For more visit www.minimalistbaker.com.
