Chocolate. Caramel. Healthy? Yup. We're celebrating fresh fruit, whole grain and natural sweeteners in this glorious creation of a breakfast! You'll get all the natural vegan complete protein that your body craves, fiber, good-fats and the power of super-food cocoa. Back by popular demand, we're using our versatile tri-colored quinoa. Watch as she takes center stage in these two really amazing breakfast bowls! This recipe makes 6 breakfasts, so it's easy to prepare your meals for the week in one quick swoop! Plus, each bowl is less than 250 calories! Win!
Here's how we did it...
Cook the quinoa...
Organic Grains Quinoa, rinsed| 1 cup
Water|2 cups water
salt to taste|1/4-1/2 tsp
Directions: Rinse quinoa with a fine mesh strainer. Combine water and salt in a 1 and a half quart (6 cups) capacity heavy pot with a tight-fitting lid and bring to a boil. Add the grain, cover the pot, and turn the burner to the lowest setting. Cook covered without stirring for 20 minutes. Fluff. This will yield 3 cups cooked quinoa.
Chocolate Caramel Quinoa Base:
Cooked Quinoa| 3 cups
Vanilla| ½ tsp vanilla
Organic Cocoa, Raw powder|1/4 cup
Coconut Sugar| 3 Tbsp.
Orange zest | 1 ½ tsp
Stevia drops, Caramel Flavor | 10-15
Divide into 6 bowls, about 1/2 cup each
Divide the quinoa between 6 bowls (1/2 cup quinoa each bowl). Yes, these can be freezer friendly dishes with lids if desired.
Blackberry Pistachio Chocolate Caramel Quinoa Breakfast Bowl
To each bowl add:
Blackberries |1/4 cup
Pistachios, raw| 2 Tbsp.
Estimated Nutritional Information: 237 calories, 10 g fat, 34g carbs, 8 g fiber, 8g protein
Raspberry Hazelnut Chocolate Caramel Quinoa Breakfast Bowl
Raspberries, fresh| 1/4 cup
Hazelnuts, chopped| 10 each
Estimated Nutritional Information: 230 calories, 11 g fat, 30g carbs, 6 g fiber, 7 g protein