Chocolate Quinoa Porridge is a vegan, high-protein breakfast recipe that's both gluten-free and dairy-free, making it a cozy and nutritious way to fuel your day.
This hearty and delicious bowl is perfect when you want something wholesome yet indulgent in the morning.
Try my quinoa overnight oats for another sweet quinoa meal.
Chocolate quinoa porridge is such a comforting alternative to my buckwheat porridge or overnight oatmeal, especially when I'm craving something warm and chocolatey.
Honestly, it's one of my favorite vegan breakfast recipes on the blog because it's quick and easy to make with simple ingredients, yet it's packed with protein so it keeps me full for hours.
I find myself enjoying it on repeat, and it's perfect for meal prepping when I want a highly nutritious option ready to go during busy mornings.
Since quinoa is a staple in my kitchen, I love using it not just for this sweet breakfast but also in savory recipes like my quinoa wraps, quinoa patties, arugula quinoa chickpea salad, and quinoa rice salad - so versatile and nourishing!
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🍫Ingredients
- Quinoa: The base for this porridge. Rinse it well before cooking to remove any bitterness.
- Cocoa powder: Adds rich chocolate flavor.
- Maple syrup: A natural sweetener that gives just the right touch of sweetness.
- Plant milk: Makes the porridge creamy while keeping it 100% vegan. I love almond milk or cashew milk, but you can use your favorite.
- Water: Helps cook the quinoa to fluffy perfection.
- Vanilla (optional): Rounds out the flavors with a cozy, aromatic touch.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥄How To Make Chocolate Quinoa Porridge
Step 1: Rinse quinoa well under running water, then add it to a pot with water. Bring to a boil, reduce the heat to low, cover, and let it simmer for 13-15 minutes, stirring occasionally. Remove from heat and keep covered for another 5 minutes to steam.
Step 2: Stir in the plant milk, cocoa powder, maple syrup, and vanilla. Mix well until everything is creamy and combined.
Step 3: Transfer the chocolate quinoa porridge into bowls and top with your favorites. I used peanut butter, sliced banana, raspberries, vegan chocolate chips, and chopped almonds for crunch.
📋Variations
- Nut butter swirl: Stir in almond, peanut, or cashew butter for extra creaminess and protein.
- Fruit boost: Top with fresh or frozen berries, sliced banana, or chopped mango for a naturally sweet twist.
- Add crunch: Add chopped nuts, seeds, or granola for a satisfying crunch.
- Extra chocolate: Sprinkle in dairy-free chocolate chips or drizzle melted dark chocolate on top for an extra indulgent touch.
- Spiced up: Mix in a pinch of cinnamon, nutmeg, or a dash of cardamom for cozy, warming flavors.
💡Marinela's Tips
- Rinse the quinoa: Always rinse well before cooking to remove any bitterness and get a light, fluffy texture.
- Adjust sweetness: Taste and add more maple syrup or cocoa powder if you like it sweeter or more chocolatey.
- Make it ahead: Cook a bigger batch of quinoa and store it in the fridge for 3 days for quick breakfasts.
❓Frequently Asked Questions (FAQ's)
No, soaking quinoa is not necessary for this porridge. Rinsing it well under cold water is enough to remove its natural coating (saponin) and prevent any bitter taste.
Yes, leftover cooked quinoa works perfectly. Simply warm it up and proceed with adding the cocoa powder, maple syrup, and plant milk.
Store any leftover porridge in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of plant milk to restore its creamy texture.
🥣High-Protein Vegan Breakfast Recipes
- Chocolate protein chia pudding
- High-protein tofu scramble
- Protein tahini date shake
- Overnight oats with cherries
- Chocolate protein overnight oats (no yogurt)
📖 Recipe
Chocolate Quinoa Porridge (Vegan & High-Protein)
Equipment
- 1 Small cooking pot or saucepan
Ingredients
- 1 cup uncooked quinoa rinsed well, drained
- 2 cups water
- 1 cup almond milk or any plant milk
- 3 tablespoons pure maple syrup adjust to taste
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract optional
Instructions
- Rinse quinoa well under running water, then add it to a pot with water. Bring to a boil, reduce the heat to low, cover, and let it simmer for 13-15 minutes, stirring occasionally. Remove from heat and keep covered for another 5 minutes to steam.1 cup uncooked quinoa, 2 cups water
- Stir in the plant milk, cocoa powder, maple syrup, and vanilla. Mix well until everything is creamy and combined.1 cup almond milk, 3 tablespoons pure maple syrup, 3 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla extract
- Transfer the chocolate quinoa porridge into bowls and top with your favorites. I love peanut butter, sliced banana, raspberries, and chopped almonds for crunch.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of plant milk to restore creaminess.
- For a thinner porridge, simply add a little extra plant milk when stirring.
Nutrition
If you try this chocolate quinoa porridge, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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Kayla DiMaggio says
This chocolate quinoa bowl looks so healthy and delicious ! I can't wait to dig in!
Marinela says
Me too 🙂 Thank you, Kayla!
Aleisha says
This is so delicious and healthy!
Marinela says
I'm glad you like it, Aleisha!
Freya says
Well this looks and sounds amazing! I can’t wait to try it!
Marinela says
Thanks, Freya, I hope you'll enjoy it!
Anaiah says
This vegan chocolate quinoa bowl is the perfect breakfast for when I need a chocolate fix! It's filling, delicious, and loaded with nutrients. Your cut out stars are so cute!
Marinela says
Thank you, Anaiah! I'm happy you love my chocolate quinoa breakfast bowl recipe.
Lucy says
This is the perfect breakfast to start the day. Healthy, filling and a delicious chocolate flavour. I love how you can make a large batch and have breakfast prepped ahead so perfect for busy mornings. Thank you for sharing this recipe, I will be having this regularly.
Marinela says
Thank you, Lucy! Making a large batch ahead of time is such a wise decision so you can start your busy mornings without thinking about what to eat, it saves so much time! I'm happy you love this simple recipe.