Who wouldn’t love to eat dessert for breakfast?
This breakfast recipe reminds me of a thick chocolate pudding. When eaten warm, it’s a satisfyingly-sweet treat, minus the guilt. With a combination of quinoa, a gluten-free super grain, and almond milk, it’s loaded with protein and fibre ensuring you’ll stay full for longer.
I like to top mine with blueberries, which are rich in antioxidants. This recipe is great because it can easily be changed to suit your taste buds. Try it with raspberries, pineapple or even a garnish of mint. If you’re not a fan of chocolate, substitute the cocoa powder for some cinnamon. You could also add some peanut butter for an extra punch of protein.
This recipe makes enough for two and holds up well overnight. I make a batch in the evening, divide it into a couple different containers and place them in the fridge. When breakfast time rolls around the next day, I pop it in the microwave for 30 seconds before digging in.
- 1/2 Cup Quinoa
- 1 Cup Almond Milk
- 1/2 Cup Water
- 2 Tsp Cocoa Powder
- 1/2 Tsp Vanilla Extract
- 1 Banana
- 1/4 Cup Blueberries
- Mash half of the banana and slice the other half to use as garnish.
- Bring the almond milk, water and quinoa to a boil in a saucepan. Once boiling, reduce heat and let the ingredients simmer, stirring occasionally until all of the liquid has been absorbed.
- Remove the pot from heat and stir in the mashed banana, cocoa powder and vanilla extract. A couple teaspoons of honey or maple syrup can also be added as natural sweeteners. This is based on how big your sweet tooth may be.
- Transfer to a bowl and top with the remainder of banana and a handful of blueberries.
- Eat and enjoy!
Have you ever tried making a sweet quinoa recipe before? Share it with me!