Choco-Quinoa Breakfast Bowl with Hazelnut Butter
You've had quinoa, but have you ever had it for breakfast? If you're tired of your regular old bowl of oatmeal, try this recipe with its quinoa base. Before you know it, you'll be switching up flavours and having quinoa in the AM every day of the week! In this recipe, the cooking method is similar to oatmeal, but with the addition of some delicious hazelnut butter, cacao and maple syrup. Sprinkle with dark chocolate chunks while it's hot and watch them melt as you stir. It's both decadent and satisfying! Quinoa was a staple in 15th and 16th century Incan society, and was rediscovered in the 1970s as a delicious and nutritious grain that's gluten-free and full of vitamins. It's also one of the only grains that contains all 8 essential amino acids, making it a great choice for vegans and vegetarians. Adding just one cup of quinoa to your breakfast routine ups your daily intake of both fibre and protein in the same bite, so boost your breakfast with this amazing recipe!
1/2 cup PRANA organic white quinoa
1 cup + 2 tbsp almond milk, divided
1 pinch sea salt
1 generous tbsp PRANA organic hazelnut butter
2 tbsp PRANA organic raw cacao powder
1/2 tsp vanilla extract
2 tbsp maple syrup
1/4 cup PRANA organic chocolate chunks, 70% cacao
Banana slices, chia seeds, chopped hazelnuts, cacao nibs
In a small saucepan, cook the quinoa in 1 cup of almond milk. Bring to a gentle boil, cover and reduce heat to low. Cook for 12 minutes. Turn off the burner and let the quinoa sit, covered, for 5 minutes
While the quinoa is cooking, mix together the hazelnut butter, raw cacao powder, vanilla extract, maple syrup and the remaining 2 tbsp of almond milk.
Add to the quinoa and stir gently to coat.
Add the dark chocolate chunks and continue to stir so that they melt in the warm quinoa.