Cocoa Strawberry Quinoa Breakfast Bowls

• Vegan
• Gluten free

• Produce

  • 2 cups Strawberries

• Refrigerated

  • 1 2/3 cups Non-dairy milk

• Condiments

  • 3 tbsp Agave or maple syrup

• Pasta & Grains

  • 1 cup Quinoa, dry

• Baking & Spices

  • 1/4 cup Chocolate chips, mini vegan
  • 3 heaping tbsp Cocoa powder
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Coconut flakes/chips, toasted or regular unsweetened

• Liquids

  • 1 cup Water

Found on thefullhelping.com

Description

Ingredients

• 1 cup dry quinoa
• 1⅔ cups (divided) non dairy-milk of choice (almond, soy, rice, hemp, etc.)
• 1 cup water
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt
• 3 tablespoons agave or maple syrup
• 3 heaping tablespoons cocoa powder
• 2 cups strawberries, quartered
• 1 cup toasted or regular coconut flakes/chips or unsweetened, shredded coconut (substitute chopped toasted, sliced or slivered almonds or chopped walnuts)
• ¼ cup mini vegan chocolate chips (I like the Enjoy Life brand) or cacao nibs (optional)

Directions

• Rinse the quinoa through a fine sieve. Add it, along with 1 cup water and 1 cup non-dairy milk, the vanilla extract, the salt, and the syrup, to a medium saucepan. Bring to a boil, reduce to a simmer, and cover. Simmer, covered, for 15 minutes, or until the quinoa is creamy and has absorbed all of the liquid.
• Stir in the cocoa powder and remaining ⅔ cups non-dairy milk, along with a touch of extra sweetener if desired. Divide the quinoa between four serving bowls. Top each with the berries, coconut flakes, and cacao nibs or chocolate chips, if desired. Serve.