Chocolate Quinoa (for breakfast)
As much as I like to eat, I’ve never been a huge fan of breakfast. Don’t get me wrong: bacon, eggs, French toast with coffee…under the right circumstances will all get crushed. My issue is waking up early to eat and/or to cook it. I am; however, all about brunch. I think I was all about brunch before brunch became a thing. Sleeping in a little, and then eating around 12:30pm. Perfect.
With that being said, since I have a job now that requires me to have a set morning schedule, as opposed to the night shift life… I figured that now’s the time, if ever, to regulate my breakfast schedule by actually eating.
Up until recently, Greek yogurt, organic honey, and granola + coffee have been my go to. Not to heavy, yet satisfying for the moment. Although another issue I have with breakfast is not “feeling” hungry enough to eat, I would sure be starving 2hrs later with just a yogurt diet.
Trying out quinoa for breakfast came as sort of an accident. I wanted cereal one day for breakfast, but we were out. Quinoa, and almond milk are items that I always have around. So I said to myself (I wonder)…plain Almond milk, quinoa, and some cinnamon sticks to seep in, and there you go…breakfast “cereal”. I will admit, this version was a bit plain, that’s what sparked the chocolate edition.
**Don’t feel tied down to the chocolate, experiment. A maple, brown sugar, and cinnamon quinoa with apples sounds delicious!**
Quinoa is a natural plant protein that actually has enough substantial proteins to fully replace meat in your diet. What also makes quinoa so special, is that is contains all 9 amino acids. In case your like me an don’t keep your Bio textbook handy: Quinoa provides all 9 amino acids that humans do not naturally create within our bodies, but are still very necessary to our over all health and diet. Quinoa is also high in fiber, vitamin E, and naturally gluten free. Need I give any more reasons as to why you should incorporate this into your diet??? I didn’t think so.
- Medium Saucepot
- Rubber Spatula
- 1 Cup Quinoa (Rinsed)
- 2 Cup Chocolate Almond Milk or Soy Milk
- 1 tbsp Organic Cacao Powderf
- 2 Bars Bittersweet Baker’s Chocolate (you’ll be glad once you see how quickly it melts)
- 1 tsp Cayenne Pepper
Strawberries, Raspberries, Bananas, Almonds, Organic Toasted Coconut Shavings
- Rinse Quinoa thoroughly. I prefer using the white, organic quinoa as opposed to the assorted organic (picture below). I find that the assorted version stays a little TOO al dente for my liking.
- Pour both the rinse quinoa and almond milk in your saucepot. Stir with spatula to ensure that every grain in covered
- Bring to just a boil, turn down the heat to a simmer and cover.
- Cook until quinoa is tender and liquid is absorbed.
- Allow quinoa to stand for 2min.
- Fluff your quinoa with a fork by raking lightly across the top
- Add cacao powder, cayenne, and bittersweet chocolate. Use spatula to blend together
- Add desired toppings
This makes about 1 quart of cooked quinoa. Reheat by adding a little almond milk to your serving of quinoa, and pop in the microwave for 1minutes. Stirring to incorporate once quinoa and milk is heated through.