Start your day on a deliciously indulgent note with our Chocolate Raspberry Breakfast Quinoa! This delightful American recipe combines the nutty goodness of quinoa with rich cocoa and the vibrant tartness of fresh raspberries, making it a breakfast that feels like dessert. In just 20 minutes, you can whip up a satisfying meal that not only fuels your morning but also tantalizes your taste buds. Ready to discover how to create this mouthwatering dish? Let’s dive into the recipe that will transform your breakfast routine!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup cooked quinoa
- 1/2 cup raspberries
- 2 tablespoons cocoa powder
- 2 tablespoons honey or maple syrup
- 1/4 cup almond milk
- Dark chocolate shavings for garnish
Instructions
- Prepare the cooked quinoa if not already done. If cooking from scratch, rinse 1/2 cup dry quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the cooked quinoa with almond milk over medium-low heat. Stir gently to prevent sticking and ensure even warming.
- Add cocoa powder to the quinoa mixture, whisking continuously to fully incorporate and prevent any dry powder clumps from forming.
- Drizzle honey or maple syrup into the quinoa, stirring to create a smooth, even sweetness throughout the mixture.
- Continue cooking and stirring for 3-5 minutes until the quinoa becomes creamy and the ingredients are well combined, with a pudding-like consistency.
- Remove the pan from heat and let the quinoa sit for 2 minutes to slightly cool and allow flavors to meld together.
- Divide the chocolate quinoa between two serving bowls, ensuring even distribution.
- Gently top each serving with fresh raspberries, arranging them attractively across the surface.
- Finish by sprinkling dark chocolate shavings over the top for added richness and visual appeal.
- Serve immediately while warm, enjoying the rich chocolate flavor complemented by fresh, tart raspberries.
Tips
- Prepping Quinoa: If you’re cooking quinoa from scratch, make sure to rinse it thoroughly under cold water to remove any bitter coating, which can affect the flavor of your dish.
- Heat Control: Cook the quinoa mixture over medium-low heat to prevent it from sticking to the pan and to ensure an even warming process. Stir gently as it heats.
- Mixing Cocoa: When adding cocoa powder, whisk it in continuously to avoid clumps. This will help create a smooth and creamy texture that’s essential for a perfect breakfast bowl.
- Sweetness Adjustment: Feel free to adjust the amount of honey or maple syrup based on your sweetness preference. You can even substitute with a sugar-free sweetener if desired.
- Serving Suggestions: For an extra touch, consider adding other toppings such as sliced bananas, nuts, or a dollop of yogurt alongside the raspberries and chocolate shavings.
- Make Ahead: This recipe can be made ahead of time and stored in the refrigerator. Just reheat with a splash of almond milk for a quick breakfast option throughout the week.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
