One of my favorite breakfast cereals as a kid was Count Chocula. Sugar and chocolate disguised as breakfast! As an adult, sugar-coated cereals don’t appeal to me. But chocolate certainly does! Just not the sickeningly sweet variety.
1 cup cooked quinoa (see cooking instructions below)
raspberry sauce (see instructions below)
1/2 – 1 tablespoon cocoa powder
1/4 cup almond or soy milk
- Cook up a small batch of quinoa by adding 1 cup of uncooked quinoa and 2 cups water to a small sauce pan. Bring to a boil, then cover, reduce heat to low, and cook for 15 minutes. Fluff with a fork and let sit, covered for 5 minutes. This makes approximately 4 cups of cooked quinoa. Store unused portion in the fridge for 4 – 5 days.
- Place the banana, pulled into chunks, the milk and cocoa powder into a blender and mix until completely smooth. Adjust the amount of cocoa powder to taste.
- Place the frozen raspberries in a microwave-safe bowl and cook for 1 1/2 to 2 minutes until completely thawed and hot. Then place in a blender and mix until it becomes a smooth and thick, but pourable, sauce. This makes enough for 3 – 4 servings. Store unused portion in a tightly sealed container in the fridge for 4 – 5 days.
- Place 1 cup of quinoa in a bowl and add in the chocolate-banana mixture. Stir until quinoa is completely coated with chocolate mixture.
- To serve, warm the raspberry sauce and pour over the top. Garnish with banana slices. Serve hot.