Dark Chocolate Quinoa Breakfast Bowl
A simple, uncomplicated dark chocolate quinoa breakfast dish that’s perfect to make while your mind is a little foggy and the coffee is still brewing. This is a dark chocolate quinoa breakfast bowl naturally sweetened with maple syrup and infused with rich cocoa powder. With only seven ingredients this is a healthy, hearty plant-based breakfast or snack.
We send our gratitude and acknowledgements to MinimalistBaker.com for this fine work.
How to add cannabutter to this recipe and make it an edible:
To make this recipe into an edible, we’ve added cannabutter to it and this is how you determine the right amount of cannabutter to use.
As part of a cannabis-infused meal
If this dish is part of a three-course edibles meal – as in appetizer, entree, and dessert, then each of those 3 courses should have 1/3 of a per-person quantity of cannabutter – per serving. So each of your guests would have received a full dose of cannabutter by the end of the meal.
Add a 1/3 of a per-person quantity of cannabutter to the recipe for every serving the recipe yields.
As a single serving edible
If this will be the only offering of the day infused with cannabis, then add one full per-person quantity of cannabutter to the recipe for every serving the recipe yields.
If the cannabutter you added was less than what the recipe called for, then add the remaining butter you need using regular butter.
Salted or unsalted cannabutter
Something to always pay attention to in a recipe is if it calls for regular or unsalted butter. It will make a big difference if a recipe calls for unsalted butter plus salt – and instead you use regular salted butter and and add salt. You may have just doubled the salt the recipe calls for and the amazing taste from your results is gone. Salt, like all the other ingredients in your recipe, is a very careful blend of flavors and notes.
Unless you’re eating a potato chip, salt plays a supporting role in a recipe. If all you have is salted butter, then you should be able to eliminate the salt that recipe calls for – sample your work as you cook to decide.
How to determine a per-person dose of cannabutter
For instructions on how to arrive at a single per-person quantity of cannabutter, please refer to the instructions here.
Arriving at what makes for a good per-person amount of cannabutter is a bit of a process, so don’t wait until the last minute to work through this step.
For more information
You can find further reading here about making infused foods. Please refer to the following posts.
- Better understand the nature of cannabis.
- Know what a buzz feels like.
- Learn how to confidently buy legal cannabis.
- Learn to make a great cannabutter.
- This is the best way to infuse your foods with cannabutter and cannaoils.
- Understand how to infuse your food.
- learn how to test your cannabutter for potency – and why that is so critical.
- know how to have cannabis-infused foods at home even if you don’t cook
- 1 Cup Uncooked white quinoa
- 1 Cup Unsweetened almond milk - plus more for serving
- 1 Cup Coconut milk - light canned, or the beverage in a carton
- 1 Pinch Sea salt
- 2 Tablespoons Unsweetened cocoa powder
- 2-3 Tablespoons Maple syrup or coconut sugar
- 1/2 Teaspoon Pure vanilla extract
- 3-4 Squares vegan dark chocolate, roughly chopped
- 4 Per-person dose of cannabutter - (see instructions above) - Recipe yields 4 servings so it requires 4 "per-person" doses of cannabutter
Serving options_________________________________________________________________
- Mixed berries
- Sliced banana
- Coconut sugar
- Hemp seeds or chia seeds
- Pears thin sliced and dusted with Cinnamon
- Walnuts
Preparation_________________________________________________________________
1. Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.
2. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
3. Add almond milk, coconut milk, and a pinch of salt, and stir.
4. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.
5. Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.
6. Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavor.
7. Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings (listed above). I preferred mine with a bit more coconut milk, hemp seeds, and fresh fruit (optional). Add a softened dose of cannabutter to the top of the hot Quinoa like a garnish. See above for cannabutter dose instructions.
8. Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.
- 1 Cup Uncooked white quinoa
- 1 Cup Unsweetened almond milk - plus more for serving
- 1 Cup Coconut milk - light canned, or the beverage in a carton
- 1 Pinch Sea salt
- 2 Tablespoons Unsweetened cocoa powder
- 2-3 Tablespoons Maple syrup or coconut sugar
- 1/2 Teaspoon Pure vanilla extract
- 3-4 Squares vegan dark chocolate, roughly chopped
- 4 Per-person dose of cannabutter - (see instructions above) - Recipe yields 4 servings so it requires 4 "per-person" doses of cannabutter
Serving options_________________________________________________________________
- Mixed berries
- Sliced banana
- Coconut sugar
- Hemp seeds or chia seeds
- Pears thin sliced and dusted with Cinnamon
- Walnuts
Preparation_________________________________________________________________
1. Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.
2. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
3. Add almond milk, coconut milk, and a pinch of salt, and stir.
4. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.
5. Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup and vanilla (optional). Stir to combine.
6. Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more cocoa powder and maple syrup for a more intense chocolate flavor.
7. Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings (listed above). I preferred mine with a bit more coconut milk, hemp seeds, and fresh fruit (optional). Add a softened dose of cannabutter to the top of the hot Quinoa like a garnish. See above for cannabutter dose instructions.
8. Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.
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