Choco-quinoa breakfast bowl with hazelnut butter

Prep Time 10 minutes
Cook Time 12 minutes
Servings 2 servings
You've had quinoa, but have you had quinoa for breakfast? If you're tired of your regular old bowl of oatmeal, try this recipe with it's quinoa base. Before you know it, you'll be switching up flavours and having quinoa in the AM every day of the week! In this recipe, the cooking method is similar to oatmeal, but with the addition of some delicious hazelnut butter, cacao and maple syrup. Sprinkle with some 70% cacao dark chocolate chunks when it's hot and watch them melt as you stir. It's both decadent and satisfying! Quinoa was a staple in 15th and 16th century Incan society, and it was rediscovered in the 1970s as a delicious and nutritious grain that's gluten-free and full of vitamins. It's also one of the only grains that contains all 8 essential amino acids, making it a great choice for vegans and vegetarians. Adding just one cup of quinoa to your breakfast routine ups your daily intake of both fiber and protein in one shot, so boost your breakfast with this amazing recipe!
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How it's made

Ingredients

Directions

  1. In a small saucepan, cook the quinoa in one cup of homemade almond milk. Bring to a gentle boil, cover and reduce heat to low. Cook for 12 minutes. Turn off the burner and let the quinoa sit, covered, for 5 minutes.
  2. While the quinoa is cooking, mix the hazelnut butter, the raw cacao powder, the vanilla extract, the maple syrup and the 2 tablespoons of almond milk. Add the quinoa and stir gently to coat. Add the dark chocolate chunks and continue to stir so that the chocolate melts in the warm quinoa. Serve and enjoy.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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