Ahh, there’s something amazing about the flavor combo of chocolate + sweet raspberries! But lucky for you, this decadent combo is no longer reserved just for dessert 😉 Meet your soon-to-be obsession, breakfast quinoa! I know it sounds a little strange, but quinoa is a fantastic breakfast option — especially for girls always on the go. The grain provides a complete source of protein, can easily be prepped ahead of time so its ready to go + its incredibly versatile! Sounds like a win-win-win to us!
*makes 2 servings [double or triple the recipe to make the recipe last all week!]
1/2 cup uncooked Quinoa
1 cup + 2 tbsp Milk [I used cashew milk, but any milk will work!]
2.5 tsp Cacao Powder
1/2 tbsp Honey
1 tsp Vanilla Extract
½ cup Raspberries
1 tbsp Cacao Nibs
1] Bring ½ cup of quinoa + 1 cup of milk to a boil in a small pot. Once boiling, stir + reduce the heat to a simmer. Cook the quinoa until all of the liquid has been absorbed, about 10-15 minutes. Once finished cooking, place the quinoa in a medium sized bowl + fluff with a fork to cool.
2] Add the cacao powder, vanilla extract, honey + remaining milk to the quinoa + stir to mix. Depending on the milk you used, you many want to add a touch more honey for sweetness — simply taste + adjust!