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Chocolatada Quinoa Breakfast Bowl
Rich, creamy, and deeply comforting, this chocolate-infused quinoa bowl feels like eating dessert for breakfast. Cooking the grains directly in cacao-sweetened milk creates a luscious base that absorbs every bit of flavor. You'll love the contrast of tender quinoa against crunchy coconut, bright pomegranate seeds, and fresh banana slices. It's a fantastic way to switch up your morning routine with something warm and satisfying.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 ounces (60 g) dry quinoa
- 1 tablespoon (5 g) raw cacao powder
- 2 tablespoons (15 g) dry stevia
- 2 cups (475 ml) skim milk, divided
- ½ small banana, sliced
- 1 tablespoon (5 g) sliced fresh coconut
- ⅓ cup (75 g) pomegranate seeds
- ½ tablespoon (6 g) dark chocolate chips
- 2 ounces (60 g) dry quinoa
- 1 tablespoon (5 g) raw cacao powder
- 2 tablespoons (15 g) dry stevia
- 2 cups (475 ml) skim milk, divided
- ½ small banana, sliced
- 1 tablespoon (5 g) sliced fresh coconut
- ⅓ cup (75 g) pomegranate seeds
- ½ tablespoon (6 g) dark chocolate chips
- ⅔ cup (135 g) nonfat Greek yogurt, plain or vanilla
- 2 ounces (60 g) dry quinoa
- 1 tablespoon (5 g) raw cacao powder
- 2 tablespoons (15 g) dry stevia
- 2 cups (475 ml) skim milk, divided
- ½ small banana, sliced
- 3 tablespoons (15 g) sliced fresh coconut
- ⅓ cup (75 g) pomegranate seeds
- 1 tablespoon (10 g) dark chocolate chips
- ⅔ cup (135 g) nonfat Greek yogurt, plain or vanilla
Instructions
- 1Rinse the quinoa thoroughly under cold running water in a fine-mesh strainer for two to three minutes, then drain it completely.
- 2Place a small saucepan over medium heat. Add the drained quinoa and toast it for three minutes, stirring often to evaporate the remaining water and develop a nutty aroma.
- 3Whisk the cacao powder and stevia together in a small bowl. Gradually pour in one cup of the skim milk while stirring constantly to dissolve any lumps. Mixing the powder separately prevents dry clumps in the pan.
- 4Pour the chocolate milk mixture into the saucepan with the toasted quinoa. Bring the liquid to a boil over high heat, then lower the heat to a simmer. Cook uncovered for 15 to 20 minutes, stirring occasionally until the quinoa is tender and has absorbed the liquid.
- 5Remove the saucepan from the heat. Divide the cooked chocolate quinoa between two bowls and pour the remaining cup of milk over the top. Garnish with banana slices, pomegranate seeds, dark chocolate chips, and a spoonful of Greek yogurt before serving warm.
Notes
- Prep: Always rinse quinoa before cooking to remove its natural coating, which can taste bitter. Even if the package says it's pre-rinsed, an extra wash ensures the best flavor.
- Make ahead: You can cook the chocolate quinoa in advance and store it in the fridge for up to 3 days. Reheat gently on the stove with a splash of extra milk.
- Variations: Swap the pomegranate seeds for fresh raspberries or strawberries, and add a sprinkle of toasted almonds or walnuts.
Recipe Details
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