Chocolate Quinoa Porridge | Vegan, Gluten-Free
Chocolate Quinoa Porridge | Vegan, Gluten-Free
Recipe and Image by Flora and Vino
Rated 5.0 stars by 3 users
Category
breakfast
Servings
2
Cook Time
25 minutes
A cozy breakfast that tastes like dessert! This warms up the soul just right with our hazelnut cacao spread as the star topping.
Ingredients
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¼ cup unsweetened almond milk
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1 15-oz. can coconut milk lite
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1 cup uncooked white quinoa
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2-3 Tbsp raw cacao powder
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2 Tbsp pure maple syrup
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Optional: Artisana Organics Hazelnut Cacao Spread
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vegan dark chocolate chips
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fresh berries
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chopped walnuts
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chopped walnuts
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your favorite granola
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splash of almond milk
Optional Toppings
Directions
In a medium-sized saucepan over medium heat, add the almond milk, coconut milk, and the quinoa. Bring the contents of the pan to a low simmer, then cover it with a lid and reduce the heat to low. Cook for 20 minutes, or until all of the coconut milk is absorbed, stirring occasionally. Watch the mixture closely during this time because it has a tendency to bubble over.
Take off the lid, then remove the pan from the heat once the liquid is fully absorbed and the quinoa is tender. Add in the cacao powder and maple syrup and stir until it’s completely combined.
Serve the cacao quinoa in a bowl with a square of vegan dark chocolate chips, fresh berries, chopped walnuts, granola, Hazelnut Cacao Spread, and a splash of almond milk. Store the leftovers in an airtight container in the refrigerator for 5 to 7 days. Reheat your leftovers with a splash of almond milk in the microwave or in a small saucepan.