This choc berry breakfast quinoa is full of all sorts of good stuff, making for a light, healthy breakfast. Quinoa is high in protein, making it a great way to start the day & the addition of cocoa powder, vanilla & berries helps it taste wonderful.
It is also a quick-to-make breakfast, using already cooked quinoa & is gluten & dairy free. I use a combination of dried & frozen berries, but if you are lucky enough to have fresh you can certainly use them.
Firstly you need to cook the quinoa. The following amount will make several breakfast, I just keep the rest in the fridge.
1 cup quinoa
2 cups water
pinch of salt
Rinse the quinoa, before placing in a small saucepan with the salt & water.
Bring to the boil, then reduce to a simmer & cook until the water is absorbed – about 15-20min. I like to leave it to cool in the pot with the lid on, then store in a container in the fridge.
choc berry breakfast quinoa
adapted from Eating for England
3/4 cup cooked quinoa
1/4 cup oat milk (or milk of your choice)
1 tsp cocoa powder
1/2 tsp vanilla essence
1 tsp chia seeds (optional)
sugar, maple syrup, honey or sweetener of your choice (I use rapadura sugar)
handful dried cranberries
handful frozen blueberries
Place quinoa, milk, cocoa, vanilla, seeds, cranberries & a sprinkle of sweetener* in a small saucepan. Cook over medium heat until hot – add the blueberries once it has started to get hot & cook until the berries are defrosted. Tip into a bowl to serve.
*I use very little sweetener in mine – I find the oat milk makes it quite sweet anyway, even with the cocoa powder. So start with a little bit & just add more at the end if you need.
You can adapt this in a myriad of ways – different dried or fresh fruit, adding some chopped nuts, desiccated coconut, hemp seeds or anything you enjoy.