Triple Berry Chocolate Quinoa Bowl

After a nice long vacation from cooking, I’m feeling fresh and excited to try out some new recipes! This triple berry chocolate quinoa bowl is the perfect weekday breakfast. It comes together quickly and doesn’t require a lot of active attention. Better yet, the leftovers are yummy warm or cold! You can pop this leftover quinoa into the microwave for a minute or two to reheat, top it with all your favorite fruits and nuts, and it’s ready to go! Give this sweet breakfast treat a try and let me know what you think in the comments below.

Cook Time: 20 mins

Total Time: 30 mins

Difficulty: Easy

Ingredients:

Chocolate Quinoa Bowl:

1 cup Quinoa

1 ½ cup Unsweetened Almond Milk

2 tbsp Maple Syrup

2 tbsp Unsweetened Cocoa Powder

Toppings:

1 tbsp Chia Seeds

2 tbsp of Unsweetened Coconut Flakes

¼ cup Cacao Nibs

½ cup Chopped or Sliced Almonds

1 cup Strawberries

1 cup Raspberries

1cup Blueberries
 

Directions:

1. Rinse quinoa in a fine mesh strainer under cold water.
2. In a small saucepan over medium heat, toast quinoa to get rid of excess moisture.
3. Add almond milk to the saucepan and turn the heat up to high. 
4. Cover your saucepan and allow the mixture to come to a boil. (Be aware that almond milk can burn, so keep an eye out for those bubbles! If your milk starts to foam, this is also a sure sign that your milk is hot enough and you can turn down the heat!)
5. Once almond milk has come to a boil, reduce the heat to low and cook quinoa for 10-12 mins.
6. Let quinoa stand for 5 minutes with the lid on.
7. Add maple syrup and unsweetened cocoa powder to the quinoa and mix well.
8. Divide the quinoa into 4 bowls and split toppings evenly.

Enjoy!