Cocoa Strawberry Quinoa Breakfast Bowls

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Almond milk

  Plain

  1 ⅔ cup or 398g

• Water

  Plain, clean water

  1 cup or 237g

• Vanilla extract

  1 tsp or 4g

• Salt

  Table

  ⅛ tsp or 0.8g

• Maple syrups

  3 tbsp or 60g

• Cocoa

  Dry powder, unsweetened

  3 ⅛ tbsp or 17g

• Strawberries

  Raw

  2 cup, sliced or 332g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  ½ cup or 43g

• Mini Chocolate Chips

  Nestle

  ½ oz or 14g

Directions

1. Rinse the quinoa through a fine sieve. Add it, along with 1 cup water and 1 cup non-dairy milk, the vanilla extract, the salt, and the syrup, to a medium saucepan. Bring to a boil, reduce to a simmer, and cover. Simmer, covered, for 15 minutes, or until the quinoa is creamy and has absorbed all of the liquid.
2. Stir in the cocoa powder and remaining ⅔ cups non-dairy milk, along with a touch of extra sweetener if desired. Divide the quinoa between four serving bowls. Top each with the berries, coconut flakes, and chocolate chips, if desired. Serve.

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