|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
It feels like a real treat to have chocolate for breakfast. Thanks to gluten-free quinoa, you can have a healthy vegan breakfast and have chocolate for breakfast, too. This dish has plenty of healthy and low-fat protein from the quinoa, so it's perfect for vegetarians and vegans. Kids will love the chocolate and maple syrup, and parents will love the healthy combination of protein, fiber, and fruit.
In addition to being vegan, high in protein, and gluten-free, this recipe is refined sugar-free if you use a sugar-free soy milk. If you're looking to omit sugar entirely, swap out the maple syrup for a tablespoon or two of your favorite nut butter.
Gather the ingredients.
Heat the quinoa and water stovetop for about 5 minutes.
Add in the chocolate soy milk, stirring to combine. Reduce the heat to medium-low, and heat an additional 5-7 minutes until liquid is mostly absorbed and the quinoa is soft and fully cooked. You may need to add a bit more liquid as needed.
Once the quinoa is fully cooked, remove the pan from heat and stir in the cocoa powder, maple syrup, and banana slices. Add a dash of salt if you'd like, just to help bring out all the flavors.
Serve warm for a hot breakfast.
- This recipe would also be delicious with some chopped nuts, berries, or even some peanut butter or other nut butter stirred in. For extra flavor, add in a sprinkling of cinnamon or a drop or two of vanilla extract. A sprinkling of cocoa nibs will add crunch and extra chocolate flavor.
- Note that though this recipe is free of refined sugar, most soy milks have sugar added in. If you're looking to reduce your sugar consumption, look for an unsweetened soy milk. You can use a regular (not chocolate flavored) soy milk in this recipe if you'd like,—just add an extra teaspoon or so of cocoa powder to make up the difference.
- Quinoa is actually a seed, not a grain. The tiny, protein-rich seeds cook up fluffy like a grain, and the lightly nutty taste works well in sweet and savory dishes.
- The gluten-free "grain" also cooks up quickly. Quinoa only needs a few minutes on the stovetop until it is tender and ready to eat. When cooked, the seeds should be plump and popped open.
- For best results, rinse the quinoa in a fine-mesh strainer before using. Drain very well.