I swear, for the past year, I’ve eaten peanut butter on toast for breakfast every single day. Don’t get me wrong, it’s a delicious snack/breakfast. But after the 11 month of eating the same thing, I decided to change it up a bit. Breakfast is honestly my favourite meal of the day. I love waking up and knowing I get to sit and enjoy breakfast with a cup of tea before I begin my day.
I’ll be starting school again in just a few days, so I have been experimenting with some recipes as of late, to see which ones are a success. So far, I’ve made a fruit oatmeal bowl (recipe to come soon), and this recipe I’m about to show you.
I never really ate quinoa before, and I especially have never ate it for breakfast. In fact, I didn’t even think you could make it for breakfast, until I read The Full Helping‘s recipe on cocoa strawberry quinoa bowls. If you have a sweet tooth, or especially love to eat something sweet in the morning (to at least help try to prevent you from eating sweets throughout the day), then I highly recommend you try this recipe out. Plus, it’s vegan! (Not that I claim to be a vegan, but I don’t eat dairy and I do not go out of my way to eat any meat… so I guess a lot of my recipes are vegan based.)
- 1 cup dry quinoa
- 1⅔ cups (divided) non dairy-milk of choice (almond, soy, rice, hemp, etc.)
- 1 cup water
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 3 tablespoons agave or maple syrup
- 3 heaping tablespoons cocoa powder
- 2 cups strawberries, quartered
- 1 cup toasted or regular coconut flakes/chips or unsweetened, shredded coconut (substitute chopped toasted, sliced or slivered almonds or chopped walnuts)
- 3 tablespoons hemp seeds
- 3 tablespoons chia seeds
- ¼ cup mini vegan chocolate chips
- Rinse the quinoa through a fine sieve. Add it, along with 1 cup water and 1 cup non-dairy milk, the vanilla extract, the salt, and the syrup, to a medium saucepan. Bring to a boil, reduce to a simmer, and cover. Simmer, covered, for 15 minutes, or until the quinoa is creamy and has absorbed all of the liquid.
- Stir in the cocoa powder and remaining ⅔ cups non-dairy milk (I found that you didn’t HAVE to add the extra milk – only if you like it to be a bit more runny like oatmeal), along with a touch of extra sweetener if desired. Divide the quinoa between four serving bowls. Top each with the berries, coconut flakes, and cacao nibs or chocolate chips, if desired. Serve.