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.
This breakfast bowl really has it all — protein, banana-induced sweetness, tangy raspberry, it’s fast and easy to make, and of course, plenty of chocolate goodness!
1 cup cooked quinoa (see cooking instructions below)
1 banana
raspberry sauce (see instructions below)
1/2 – 1 tablespoon cocoa powder
1/4 cup almond or soy milk
Directions
- 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.
Deborah Davis says
Hi Amy,
This amazing chocolate quinoa breakfast bowl is definitely worth getting up early for! I would never skip a breakfast as healthy and yummy as this one!
Thank you for celebrating good food and fun with us at the Plant-Based Potluck Party! I hope your holiday season was happy one! Thank you for sharing your delectable gems and for all of your support! Wishing you a very Healthy, Happy 2016! All the best, Deborah
Amy says
Thanks so much, Deborah. And great job with the potluck – looking forward to more!