Restaurants›Anna's House - Okemos›Chocolate Quinoa Breakfast Bowl Recipe

Chocolate Quinoa Breakfast Bowl Recipe

Inspired by Anna's House - Okemos
Time30m
Serves2

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.

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Ingredients

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Quinoa Base

Toppings

Milk

Method

Prepare Quinoa

1

Rinse Quinoa

Place the quinoa in a fine mesh strainer and rinse under cold water for about 1-2 minutes to remove the saponins.

2

Cook Quinoa

In a medium saucepan, combine rinsed quinoa, cocoa powder, honey (or maple syrup), and water. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes, or until all water is absorbed and quinoa is tender.

Prepare Toppings

3

Chop Nuts

While the quinoa is cooking, chop the walnuts and pecans into small pieces.

4

Slice Fruits

Slice the banana and hull and slice the strawberries. Set aside the blueberries, as they can be used whole.

5

Toast Coconut

In a small skillet over medium heat, toast the coconut flakes for about 3-5 minutes, stirring frequently until golden brown. Remove from heat.

Assemble Bowl

6

Combine Ingredients

Once the quinoa has finished cooking, fluff it with a fork and divide it among serving bowls. Top each bowl with blueberries, sliced strawberries, banana, toasted coconut, walnuts, and pecans.

7

Drizzle with Chocolate

Drizzle dark chocolate sauce over the top of each bowl according to your taste preference.

Serve

8

Add Milk

Serve with a side of oat milk, soy milk, almond milk, or 2% milk for pouring over the quinoa bowl if desired.