Start by heating a small saucepan over medium-high heat.
Once hot, add the 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.
Notes
Nutrition information does not include optional toppings, just the cooked chocolate quinoa.