Chocolate Coconut Quinoa Breakfast Bowl

1 Servings
17 min

A large Chocolate Coconut Quinoa Breakfast Bowl for a filling, nutritious and delicious meal to start your day. This healthy grain-free porridge uses coconut milk, making it a great Vegan option too!

A Breakfast Chocolate Quinoa Chia Pudding!

While this may be a breakfast bowl, I actually had it for my evening meal. Porridge doesn’t have to be reserved for breakfast only.

Putting that aside, quinoa is usually associated with being a substitute for rice - that too in savory recipes. But it can be used for so much more; Sweet or dessert recipes are entirely possible with quinoa - makes them a little more healthy too.

This “seed” - yes, its not a grain - is also a good alternative for oatmeal, and makes a great gluten free porridge.

Chocolate Coconut Quinoa Breakfast Bowl
Recipe details
  • 1  Servings
  • Prep time: 2 Minutes Cook time: 15 Minutes Total time: 17 min
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  • ⅓ cup Quinoa, Uncooked (60g)
  • ⅔ cup Water
  • ⅔ cup Coconut Milk
  • 1 Tbsp Unsweetened Cocoa Powder
  • 1 Tbsp Chia Seeds (14g)
  • 4 tsp Maple Syrup Stevia-Sweetened (20ml)
  • 1 tsp Vanilla Extract

Place quinoa in a bowl and rinse under running water for at least 1 minute. This is required to remove the bitter taste.
Heat a small saucepan or pot over medium heat. When hot, add quinoa and toast for 3 minutes, stirring frequently, to dry up water.
When quinoa starts to slightly pop, add water and bring to a boil.
Reduce heat to a low simmer, cover and cook for 10 minutes until quinoa is fluffy and all the water is absorbed.
Transfer quinoa to a bowl, add remaining ingredients, and stir to combine.
Haylee Jane Monteiro
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