Even if you’re not a big quinoa fan, I urge you to try this chocolate quinoa breakfast bowl! It’s deeply chocolaty, and the earthiness of the quinoa enhances the flavour—it adds that je ne sais quoi that espresso does in a brownie recipe. Not only that, but it’s a great alternative to oats, with a beautiful texture and a little more protein to start the day.

INGREDIENTS – Makes 2 Servings

1/2cup uncooked quinoa

1 1/2 cups filtered water

1 1/2 cups plant milk of your choice

2 tablespoons cacao powder

2 tablespoons unsweetened almond butter

1 teaspoon vanilla bean paste

1/4 teaspoon kosher salt, or more to taste

Fruit and/or nuts of your choice, for serving

METHOD

Rinse the quinoa under cool tap water and place in a medium saucepan with the filtered water. Bring to a boil over medium heat, then lower the heat to a simmer. Cook, stirring often, until the water has mostly cooked off, 10 to 12 minutes. Add 1/2 cup of the plant milk and continue to cook, stirring frequently, until all the liquid has been absorbed by the quinoa, 7 to 8 minutes.

Remove from the heat and add the remaining 1 cup plant milk along with the maple syrup, cacao powder, almond butter, vanilla bean paste, and salt. Stir to combine, adjusting the seasoning to taste. Top with the fruit and/or nuts of your choice.

Sesame, Soy, Spice by Remy Morimoto Park