This recipe might be just what you need if you are living with a picky person when it comes to food, also comes in handy if you’re trying to introduce healthy ingredients into your child’s diet. It is quite difficult to prepare a breakfast that is rich in minerals and healthy fats, especially for somebody who doesn’t really care about the nutrition and prefers something delicious, like my boyfriend does. I could give him all the scientific reasons why eating this or that ingredient is good for his health, if it doesn’t taste delicious he won’t eat it. For me, a simple quinoa pudding with some honey, nuts, and seeds is a great way to start the day. For him, I have to reinvent the whole picture and make it really appealing. What does the trick? Chocolate and coconut milk, of course!
Quinoa is quite expensive when compared to other healthy ingredients, and given its remarkable nutritional value it should be celebrated with a really nice recipe each time we decide to spend our money on it. I usually include it in abundance bowls, along with legumes, brown rice, and greens, in stews or soups to give a rich texture, or in veggie burgers. Every now and then I have it at breakfast, especially in wintertime. It pairs perfectly with nuts, seeds, warm coconut milk, and honey, but also with chocolate and stewed fruits. When it comes to cooking, it is as easy as making rice – one cup quinoa and two cups of filtered water – it will be ready in less then 20 minutes.
Although treated like one, quinoa is not a cereal but a close relative of spinach and beetroots. It provides energy and fiber to our bodies while also being low in fat and gluten-free. It sounds like the perfect food so far, but there’s even more to come! While most grains can’t be considered complete proteins, as they lack in some amino acids and need to be paired with vegetables for completing the chains, quinoa contains all the nine necessary amino acids required to name it a complete protein.
Quinoa comes with a high concentration of antioxidants, comparable to the ones in popular antioxidant foods like berries. It contains valuable minerals like magnesium, manganese, phosphorus, zinc, and also fiber and folate.
This delicious breakfast is quite caloric, but it’s great in the morning when our body needs healthy fats.
Decadent Chocolate Quinoa Breakfast - Vegan and Gluten-Free
Ingredients
- 1/2 cup quinoa
- 1 cup water
- 1 cup coconut milk
- 2 tsp raw cacao powder
- 1 oz vegan dark chocolate chopped
- 2 tsp organic raw honey replace with 2 tbsp agave nectar for the vegan version
- 2 tsp chia seeds
- 1/8 tsp sea salt
- Toasted nuts pecan, hazelnuts, almonds and coconut flakes (or chopped coconut flesh) to garnish
Instructions
- Place quinoa and water in a pan over medium heat and bring to boil; cover with a lid and let simmer for 15 minutes, until all the water is absorbed.
- Turn the heat low, add coconut milk, honey, chia seeds and cacao powder, and mix to combine.
- Transfer into serving bowls, garnish with toasted nuts, chocolate and coconut flakes and serve warm.
Notes
This looks so gorgeous! I adore warm breakfast bowls, especially when chocolate is involved. I’m trying to stay away from extra fat right now, so I’ll probably use soy milk or almond milk instead of coconut, but my skinny husband will love the coconut milk.
Beautiful photos 🙂
Hannah, you can skip the coconut milk and add the coconut flakes to maintain the key flavors – either way, I’m sure you’ll like this breakfast 😉
I saw this recipe a few weeks ago and it looked so good and sounded so healthy, I just had to try it. Now 2 weeks later, this is a regular on my breakfast menu! It’s so rich and filling, while also being healthy. Thank you for this recipe Ana!
Really happy you like it, it’s such a delicious protein packed breakfast! Thanks for sharing your feedback
I would have never thought to put cocoa powder in quinoa and create such a delicious looking recipe. This looks so so delicious.
As always, incredible photography.
Thank you, my dear Aysegul! 🙂
Your photos are just some of the best! I want to eat this porridge for breakfast or dessert!
Thank you, Kristie! I made it again for breakfast this morning, it’s so rich and delicious!
Quinoa is one of a few ingredients I discovered and got obsessed with it lately.
I’m trying to implement it in savory and sweet dishes, and I will definitely try this b-friend proofed quinoa recipe 🙂
It’s a great food, I love it too! Thanks for trying my recipe, let me know it it turn out! 🙂
Hi from NYC! I found your blog by accident! So beautiful with great recipes! I am future dietitian studying food science and I am passionate about healthy eating! I can’t take such a beautiful photos, you are master! Loved you photography! I am planing after my degree to go for food photography! Tomorrow i will try this recipe! I have all stuff for the that! Looks so good, never thought to combine this type of grain..with chocolate….-) thanks for idea!!!!
ELENA
Thank you Elena! I’m happy you have an interest in healthy eating, and I’m really sure you’ll do a great job with the food photography! 🙂
Home run on this one! I used almond/coconut milk. And had to use semi-sweet chocolate chips because I didn’t have chunks of chocolate. But my 3 year-old daughter and I shared a bowel and she said, “Mama, this was the best breakfast ever!” Great recipe!
And this was the best flattery ever! I’m so happy she loved it 🙂
I just recently discovered your site, and your recipes look absolutly fabulous. I already tried your “ultimate veggie burger” and absolutely loved it. I’m know waiting for the quinoa to swell while writing this. I’m always happy to find new breakfast recipes as I I’m really picky as it comes to breakfast.
Thanks for sharing and have a nice day 🙂
Sarah
Sarah, thank you so much, you made my day! 🙂
Love your blog…:) So simple and doable.
Thank you!
What a lish-looking bowl! And what a lovely blog you have, with gorgeous photos! Pinned this quinoa dish, and can’t wait to try it! –G
Thanks so much, drop me a line after you make it, would love to hear your feedback!
Definitely going to try this, because I am a chocolate-for-breakfast kind of girl, and have been looking for a way for that to be healthy. One question: does it reheat well? Wondering about making a big batch and storing in the fridge for a few days.
It should work just fine, only make sure to have extra plant-based milk because the quinoa mixture will thicken in the refrigerator.