Chocolate Quinoa Breakfast Bowl
A creamy, chocolatey quinoa breakfast bowl made with quinoa, plant milk, chia seeds, maple syrup and nut butter. Naturally sweet, satisfying and delicious topped with fresh raspberries.
- Prep Time: 1
- Cook Time: 15
- Total Time: 16 minutes
- Yield: 1 generous portion
- Category: Breakfast
- Method: Boiling
- Diet: Vegan, Vegetarian
Ingredients
- 1/3 cup quinoa, rinsed
- 2/3 cup water
- 1/3 cup plant-based milk (plus more as needed)
- 1/2 tsp vanilla extract
- 1 tbsp cocoa powder
- 1 tbsp chia seeds (or flax seeds)
- 1 tbsp maple syrup
- 1/2 tbsp hazelnut or almond butter*
- pinch salt
Instructions
- Add rinsed quinoa and water to a pot. Bring to a boil, then lower the heat to a simmer. Partially cover and simmer for about ten minutes.
- Add the rest of the ingredients. Mix well, then simmer for another few minutes, until the quinoa is done.
- Serve right away with your favorite toppings or store it in the fridge for later.
Notes
*Almond and hazelnut butter both work beautifully here. Hazelnut butter makes the bowl taste especially chocolatey, while almond butter has a more subtle flavor. Of course, you could use whatever nut butter you prefer–peanut butter would be lovely as well!
Find it online: https://vegannomnom.com/chocolate-quinoa-breakfast-bowl/