Chocolate Quinoa Breakfast Bowl

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.

Heat a small saucepan over medium heat and once hot add in the quinoa and toast for 3 minutes, stirring frequently, until the liquid has be absorbed and the quinoa is dried out and toasty.

Slowly add almond milk, a pinch of salt, coconut sugar, 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. Once the liquid is absorbed and the quinoa is tender, remove from heat and stir in the cocoa powder and vanilla until combined. At this point you can taste and adjust the flavor as needed and add more almond milk if you prefer a thinner texture.

Serve each bowl of quinoa with a small square of vegan dark chocolate, fresh berries, sliced banana, and a sprinkle of chia seeds. Serve immediately or store in an airtight container for 2–3 days.