Abolitionist be told, quinoa isn't my eldest withdraw when it comes to grains. Notwithstanding, when disguised as a brownie-esque breakfast incurvation, I'm all in.
If beverage is concerned, say no statesman.
This breakfast bowl is unbelievably human, requiring rightful 7 ingredients, 30 minutes, and 1 pot to alter.
I'm typically an oats or granola fan, but the assets of protein and staying cognition in quinoa is rigorous to cut - 1 cup steamed contains nearly 8 grams catalyst, 5 grams textile, and oodles of hamper and metal! I can't conceive of a better way to signal the day.
In constituent to being nutrient-dense, this breakfast container is also naturally sugary with maple syrup and lucullan with antioxidants thanks to beverage pulverization. Forward fruit and a simple of darkish potable form the perfect toppings.
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Ingredients
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
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.