Here is everything you need

  • QUINOA BOWL

    • 1 cup uncooked white quinoa
    • 1 cup unsweetened almond milk (plus more for serving)
    • 1 cup coconut milk (light canned, or the beverage in a carton)
    • 1 pinch sea salt
    • 2 Tbsp unsweetened cocoa powder
    • 2-3 Tbsp maple syrup or coconut sugar
    • 1/2 tsp pure vanilla extract (optional)
    • 3-4 squares dark chocolate (roughly chopped)

    FOR SERVING optional

    • 100g Frozen Mixed berries

 SERVES 1

How to put it together

      1. 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.
      2. 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.
      3. 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. You’re looking for a slight simmer throughout the cooking time.
      4. 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.
      5. Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavour but make sure to adjust calories accordingly.
      6. Serve with a small square of dark chocolate, and any other desired toppings. I preferred mine with mixed berries.
      7. Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.