This chocolate quinoa breakfast bowl is loaded with protein, fiber, and other nutrients to treat your body right. This post is sponsored by Bob’s Red Mill.
Now, I’ll be the first to tell you that I’m a big fan of routine. Sure, I’ll get my variety fix within this schedule and vary the type of protein shake or smoothie we have each morning. But a routine is something I always appreciate.
During the week, our morning routine usually looks pretty much like this:
- Wake up.
- Get the kids off to school.
- Make a protein shake for Dustin and me.
- Get to work.
Nowhere in my routine was a chocolate quinoa breakfast bowl. Until now.
OMG you guys — this quinoa breakfast bowl gives me all the feels. It’s chocolatey, slightly sweet, has great creamy texture PLUS it has all sorts of goodness, like fiber, protein, and nutrients my body needs. Then there’s the fresh berries, hemp seed hearts, and shaved dark chocolate on top.
Are you kidding me? Amazing.
I am so in love with this new quinoa breakfast bowl that I don’t even care about my routine.
Benefits of Eating Quinoa
You may be wondering, “Is quinoa that healthy?” I remember back when I didn’t even know how to pronounce quinoa (KEEN-wah, if that sounds like you) that I wondered the same thing. So, let’s talk about the health benefits of quinoa.
- 1 cup quinoa contains 5g fiber and 8g protein plus a ton of other minerals, like manganese, zinc, iron, folate, magnesium, and so on.
- contains omega-3 fatty acids
- is a complete protein (contains all essential amino acids)
- non GMO and gluten-free
- higher in fiber than most grains
- low glycemic index (so perfect for people with diabetes)
- very high in antioxidants
See? Pretty much awesomeness in a little seed, if you ask me. To feel well, you’ve got to eat well and quinoa is a great choice. It’s also why I LOVE Bob’s Red Mill organic quinoa for this breakfast quinoa bowl (and for so many other recipes!) — because the connection between food and health is essential and their organic quinoa is perfect.
How To Make Quinoa
Making quinoa is super easy and so much faster than many grains out there (looking at you, oats and rice). Follow these easy steps for how to make quinoa and you’ll have perfectly cooked quinoa every time:
- Rinse the quinoa: Measure out 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes, moving it around with your fingers. Then, drain.
- Toast quinoa in saucepan (optional): Heat a saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 3-4 minutes to let the water evaporate and to toast the quinoa.
- Add liquid and boil: Add in 2 cups of your liquid (can be water, broth, milk) and the sea salt. Bring to a rolling boil.
- Lower heat, cook, covered, for 12-15 minutes. Turn the heat down to the low, cover, and cook for 12-15 minutes. When cooking with milk as the liquid, I check it to make sure it doesn’t boil over, as milk is more prone to doing this.
- Let stand, covered, for 5 minutes: Remove the saucepan from the heat and let stand for about 5 more minutes, covered.
- Confirm the quinoa is cooked. When cooked, you’ll be able to see tiny spirals (the germ) separating from and curling around the quinoa seeds. It will kind of look like they’ve popped.
- Check for remaining liquid. If any liquid remains in the bottom of the sauce pan or if the quinoa is still a bit crunchy, just return the pot to low heat and cook, covered, for another 5 minutes, until all the liquid has been absorbed.
- Fluff and serve. Remove the lid and fluff the quinoa with a fork by lightly tossing it, and serve!
How To Store a Quinoa Breakfast Bowl
One thing I’ve learned is that I LOVE to have a chocolate quinoa breakfast bowl waiting for me in the morning, all ready to enjoy. If you’d like to make your quinoa bowl ahead of time, here’s how to do it.
- Make the chocolate quinoa completely by following the directions in the recipe below.
- Allow the quinoa to cool completely.
- Divide into portions.
- Place into airtight meal prep containers.
- Place the meal prep containers into the refrigerator.
- In a separate storage container, add any (washed) berries so you can easily add to the bowl when ready. (Add banana when you’re eating so it doesn’t turn brown.)
Then, when you’re ready to enjoy your chocolate quinoa breakfast bowl from the fridge, just grab it and reheat in the microwave for 2 minutes. Top with your prepped berries, sliced banana, hemp seed hearts, and then enjoy.
What To Add On Top of a Quinoa Breakfast Bowl
Chocolate Quinoa Breakfast Bowl
This chocolate quinoa breakfast bowl is loaded with protein, fiber, and other nutrients to treat your body right.
- 1 cup Bob’s Red Mill organic quinoa
- 2 cups unsweetened almond milk, plus more for serving
- 1/8 tsp. sea salt
- 3 tbsp. unsweetened dark cocoa powder
- 3 tbsp. pure maple syrup
- 1/2 tsp. pure vanilla extract
- optional: hemp seed hearts, sliced bananas, sliced strawberries, raspberries, blackberries, blueberries, dark chocolate shaving
Start by heating a small saucepan over medium-high heat.
Once hot, add the Bob’s Red Mill organic quinoa and cook for 3-4 minutes, stirring frequently, to slightly toast.
Add unsweetened almond milk and sea salt, and stir.
Bring this to a low boil in the saucepan over medium-high heat, then reduce the heat to low, and simmer, covered, for 12-15 minutes. (You can stir the mixture to make sure it doesn’t boil over.)
- Once the liquid is absorbed and the quinoa is tender, remove from heat and add the unsweetened dark cocoa powder, pure maple syrup, and pure vanilla extract. Stir to combine.
- Serve your chocolate quinoa breakfast bowl topped with sliced banana and fresh berries. I also add a little hemp seed hearts and dark chocolate shavings to top it off.
Nutrition information does not include optional toppings, just the cooked chocolate quinoa.
This post contains affiliate links for products I use regularly and highly recommend. This post is sponsored by Bob’s Red Mill.
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