Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.
Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
Add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low.
Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.
Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner.
Serve each bowl of quinoa with a small square of 80% dark chocolate, and any other desired toppings (like fresh berries and sliced of banana) or any fresh fruits.
1 cup - uncooked white quinoa
1 cup - unsweetened almond milk (plus more for serving)
1 cup - coconut milk (light canned)
1 pinch - sea salt
2 Tbsp. - unsweetened cocoa powder
2-3 Tbsp. - Maple syrup or Honey
1/2 tsp. - pure vanilla extract (optional)/Essence
3-4 squares - 80% dark chocolate (roughly chopped)