Go Back
+ servings
Vegan chocolate quinoa breakfast bowl with spoon topped with red currants, plums, bananas and dark chocolate chips on wooden table.

Vegan Chocolate Quinoa Breakfast Bowl (Tastes like a Dessert!)

Marinela Malcheva
Chocolate quinoa breakfast bowl is naturally gluten-free, high protein, and refined sugar-free. Healthy vegan breakfast that tastes like a dessert.
5 from 5 votes
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 25 minutes
Course Breakfast, Dessert, dinner
Cuisine American, dairy-free, Gluten-free, Vegan
Servings 2 servings
Calories 924 kcal

Equipment

  • Small saucepan
  • Wooden spoon
  • Fine mesh strainer
  • Bowls

Ingredients
  

  • 1 cup white quinoa cooked
  • 2 cups dairy-free milk (I used almond milk)
  • 4 tablespoon maple syrup you can use agave syrup or date syrup
  • 4 tablespoon unsweetened, raw cacao powder
  • 1 teaspoon pure vanilla extract
  • 1 pinch of salt

Toppings (optional)

  • 1 sliced banana optional
  • 1 sliced plum optional
  • 4 squares vegan dark chocolate optional
  • 2 tablespoon vegan dark chocolate chips optional

Instructions
 

  • Place your quinoa in a fine-mesh strainer. Using your fingers, rinse it well under fresh, cool water. Drain it. Heat a small saucepan on medium-high heat. Add rinsed, drained quinoa, stirring frequently. Let the water evaporate and lightly toast for 3 minutes. This will enhance its nutty flavor.
    Toasting white quinoa
  • Add non-dairy milk of choice and a pinch of salt to toasted quinoa seeds. Stir to combine. Bring to a boil, then reduce the heat to low and let it simmer, uncovered for 12-15 minutes, stirring frequently with a wooden spoon. If it stops simmering, increase the heat to medium-low. Be careful and don't let the milk spill over. Adjust the stove temperature to maintain that gentle bubbling.
    Cooking white quinoa
  • Once the liquid is absorbed and the quinoa is soft, turn off the heat and let it sit covered for 3-5 minutes.
    Cooked quinoa grains in saucepan
  • Add raw cacao powder, maple syrup, and vanilla extract into the cooked quinoa and stir well to combine. Taste and adjust the sweetness desired. Add more milk if you prefer the texture thinner. Also, add an additional tablespoon of maple syrup or cacao powder for a more intense and sweeter chocolate flavor.
    Healthy mixture for preparing plant-based quinoa meal
  • Serve it topped with squares of vegan dark chocolate, banana slices, and fresh or frozen berries. I topped mine with red currants, plums, banana slices, dark chocolate squares, and chocolate chips (extreme chocolate lover here). It's best to be eaten while still warm and fresh. Keep any leftovers (cooled, stored in an airtight container) in the fridge for2-3 days. Reheat with additional plant-based milk in a small saucepan and enjoy.
    Easy vegan chocolate quinoa breakfast bowl. High-protein plant-based meal prep.

Notes

  • If your quinoa bowl is not sweet enough to suit your taste just add more maple syrup or any sweetener of choice.
  • Add additional milk if you prefer your quinoa porridge to be thinner and no so thick.
  • For storing: Allow the quinoa to cool completely before storing it in an airtight meal prep container. Keep it in the refrigerator for 2-3 days. Add the desired toppings right before serving. You can eat it cold or warm. Reheat with additional plant-based milk in a small saucepan and enjoy.

Nutrition

Calories: 924kcalCarbohydrates: 136gProtein: 20gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 4mgSodium: 350mgPotassium: 1387mgFiber: 18gSugar: 53gVitamin A: 185IUVitamin C: 8mgCalcium: 442mgIron: 12mg
Keyword chocolate quinoa breakfast bowl, easy, gluten free meal prep, healthy quinoa bowl, plant-based breakfast, quinoa bowl dessert, quinoa porridge, quinoa recipes, vegan quinoa bowl
Tried this recipe?Let us know how it was!