CHOCOLATE QUINOA BREAKFAST BOWL|BOWL GETS EMPTIED WITH THIS SAVOURY-GROCIONOIDA.

Chocolate is generally considered unhealthy for children and adults as it can cause cavities and one can have a faster heartbeats, sleepiness, and many other things. But on the other we can also not deny our children’s to eat chocolates as they are very stubborn. So to let them enjoy eating chocolate we can serve them with a recipe which is a combination of chocolate and some other fruits. A bowlful of quinoa makes for a filling, protein-rich base, and the banana and berries add a few servings of fruit. Let your children be happy and keep yourself tension free. It’s a natural healthy, hearty plant based breakfast or snack.

                                  

                 

                 PREPARATION TIME:5minutes        |            cook time:25minutes

                 

                 total time :30minutes                 |             Serving:4

Ingredients required(buy all ingredients

grocio)

1.    1 cup uncooked white quinoa

2.    1 cup unsweetened almond milk (plus more for serving)

3.    1 cup coconut milk (light canned, or the beverage in a carton)

4.    1 pinch sea salt

5.    2 Tbsp unsweetened cocoa powder

6.    2-3 Tbsp maple syrup or coconut sugar

7.    ½  tsp pure vanilla extract (optional)

8.    3-4 squares vegan dark chocolate (roughly chopped)

FOR SERVING (optional)

1.    Mixed berries

2.    Sliced banana

3.    Coconut sugar

4.    Hemp seeds or chia seeds

HOW TO PREPARE THE RECIPE :

·       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. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.

·       Add almond milk, coconut milk, and a pinch of salt, 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. You’re looking for a slight simmer throughout the cooking time.

·       Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.

·       Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavor.

·       Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings (listed above). I preferred mine with a bit more coconut milk, hemp seeds, and fresh fruit (optional).

·       Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.

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