Chocolate quinoa breakfast bowl with coconut and blueberries
This chocolate quinoa breakfast bowl has toasted coconut chips and fresh blueberries — it’s easy to make, healthy, and vegan.
unsweetened coconut milk
unsweetened cocoa powder
toasted coconut chips
Add quinoa to a small pot over medium heat, cooking until it's toasted, 3-5 minutes, stirring occasionally.
Add 1 cup of coconut milk to the pot, stirring it in. Bring to a boil. Cover and simmer until the liquid is absorbed, about 10 minutes.
Decrease the heat to low. Uncover the pot and stir in cocoa powder, brown sugar, and 1/2 cup of coconut milk for desired consistency.
Serve in two bowls and top with blueberries and coconut chips.
Recipe printed from Savory Tooth at