So this morning, there was some leftover quinoa in the fridge after making a savoury quinoa, pesto & caramelised onion dish yesterday (YUM!!!) – enter light bulb moment here & the delicious quinoa coconut chocolate breakfast porridge that followed about 2 minutes later!
This is a fabulous and speedy breakfast for a cold winter’s morning, giving you energy, nourishment and total satiety. Love that!
If you’re new to quinoa, check out my website for an introductory post on how to prepare and cook it and what to use it in!
This recipe serves 1 big appetite, or two small ones. Double it for 1 parent and 2 kids, or 2 adults.
1 cup already cooked quinoa, ready to go! Red or White, no matter – the red quinoa will give you a nuttier taste if that’s something you love.
3 heaped tbsp coconut cream
1 tbsp maple syrup, rice malt syrup or raw honey (use 2-3 drops of stevia if sugar free)
2-3 tsp raw cacao powder or dutch processed cocoa
2 tsp chia seeds (optional) but I love the crunchy little things, and packed with awesomeness
50-80 ml coconut milk or nut milk (optional) if you like a liquidy porridge, it could be nice to pour a little of the milk over the top to finish, once in the bowl
1 tbsp coconut flakes / shredded coconut or a combination of seeds and toasted coconut as I’ve done below
2 pinches ground cinnamon (optional)
2 pinches vanilla bean powder (optional)
1. Put the quinoa, coconut cream, maple syrup, cocoa powder and chia seeds in a saucepan and stir together.
2. Put pan over medium heat and stir over the heat for about 2 minutes until well combined and warmed through.
3. Taste and adjust seasonings to suit you, then divide the mixture into 2 bowls.
4. Top with your garnish, et voila! How easy…
Find more fantastic low tox recipes and advice on Alexx’s website, Low Tox Life.