Editor-in-Chief & Publisher: MIR JAVED RAHMAN


Rise & Shine


Issue Date 19 - 25 Aug, 2017 at 2:00 PM

Dark Chocolate Breakfast Bowl

Dark Chocolate Breakfast Bowl
Ingredients

· 1 cup uncooked white quinoa
· 1 cup unsweetened almond milk, plus more for serving
· 1 cup coconut milk
· A pinch of salt
· 2tbsp unsweetened cocoa powder
· 2-3tbsp maple syrup or coconut sugar
· ½ tsp vanilla extract, optional
· 3-4 squares dark chocolate, roughly chopped

For serving:
· Mixed berries
· Sliced banana
· Coconut sugar
· Hemp seeds or chia seeds

Method
Thoroughly rinse quinoa in a fine strainer for two minutes, using your hands to sort through and pick out any discoloured pieces or pebbles that may remain. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for three 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.
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 flavour as needed. Add a bit more almond milk if you prefer the texture to be thinner. Serve each bowl of quinoa with a small square of vegan dark chocolate and any other desired toppings.





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