Strawberry Chocolate Quinoa Breakfast Bowls
Author -Yields: 4 servings
Ingredients
- 1 cup dry quinoa (180g)
- 1 2/3 cups oat, soy, almond, or cashew milk (395mL)
- 1 cup water (240mL)
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 3 tablespoons agave or maple syrup
- 3 tablespoons cocoa powder
- 2 cups strawberries, halved or quartered, depending on size (280g)
- 1 cup toasted coconut flakes (60g; substitute shredded coconut, chopped walnuts, or sliced or slivered almonds)
- 1/4 cup cacao nibs (50g; substitute vegan mini chocolate chips)
Instructions
- Rinse the quinoa through a fine sieve. Add it, along with 1 cup water and 1 cup non-dairy milk, the vanilla extract, the salt, and the syrup, to a medium saucepan. Bring to a boil, reduce to a simmer, and cover. Simmer, covered, for 15 minutes, or until the quinoa is creamy and has absorbed all of the liquid.
- Stir in the cocoa powder and remaining 2/3 cups non-dairy milk, along with a touch of extra sweetener if desired. Divide the quinoa between four serving bowls. Top each with the berries, coconut flakes, and cacao nibs or chocolate chips, if desired. Serve.