Chocolate Quinoa Breakfast Bowl Recipe
Warm chocolatey quinoa topped with fresh blueberries, strawberries, bananas, toasted coconut, walnuts, pecans & drizzled with dark chocolate sauce. Served with a side of steamed oat, soy, almond or 2% milk.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base
Toppings
Milk Option
Method
Prepare the Quinoa
Rinse Quinoa
Place 1 cup of quinoa in a fine mesh strainer and rinse under cold water for about 2 minutes to remove the bitter saponins.
Cook Quinoa
In a medium saucepan, combine the rinsed quinoa, 2 cups of water, and 2 tablespoons of unsweetened cocoa powder. Bring to a boil over medium heat.
Simmer
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is cooked and water is absorbed.
Prepare the Toppings
Slice Fruits
While the quinoa is cooking, prepare the toppings by slicing the banana and strawberries, and measuring out the blueberries.
Toast Coconut
In a small skillet, toast 1 tablespoon of coconut flakes over medium heat for 2-3 minutes, stirring frequently until golden brown.
Chop Nuts
Chop the walnuts and pecans to your desired size.
Assemble the Bowl
Combine Ingredients
In a serving bowl, add the warm chocolate quinoa as the base.
Add Toppings
Top the quinoa with fresh blueberries, sliced strawberries, banana slices, toasted coconut, chopped walnuts, and pecans.
Drizzle Chocolate Sauce
Finally, drizzle 2 tablespoons of dark chocolate sauce over the top.