Dark Chocolate Quinoa Breakfast Bowl

By Executive Chef N Gopi

  • 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)