Ingredients:

  • 1 cup (190 g) White Quinoa, rinsed
  • 1 ½ cups (360 ml) Water
  • ¼ teaspoon Fine Sea Salt
  • 2 ½ cups (600 ml) Unsweetened Non-Dairy Milk (Oat or Almond recommended)
  • ¼ cup (28 g) Unsweetened Cocoa Powder (Dutch Processed preferred)
  • 4 tablespoons (60 ml) Maple Syrup
  • 1 teaspoon Pure Vanilla Extract
  • 2 ounces (56 g) Dark Chocolate (70-85% cacao), chopped

Instructions:

  1. Rinse Thoroughly: Place the quinoa in a fine-mesh sieve and rinse under cold running water for a full 60 seconds. This removes the bitter saponin coating.
  2. Combine & Simmer: In a saucepan, combine the rinsed quinoa, 1 ½ cups of water, and salt. Bring to a boil over medium-high heat.
  3. Reduce and Cook: Once boiling, reduce the heat to low, cover the pan, and simmer for 15 minutes, or until all the water is absorbed. The quinoa should look fluffy.
  4. Introduce Milk and Cocoa: Pour the non-dairy milk into the cooked quinoa. Whisk in the cocoa powder until completely smooth—no lumps allowed!
  5. Simmer to Thickness: Bring the mixture to a gentle simmer. Cook, stirring frequently with a wooden spoon, for 5 to 8 minutes. The porridge will visibly thicken and coat the back of the spoon.
  6. Off Heat Flavoring: Remove the saucepan from the heat. Stir in the maple syrup and vanilla extract.
  7. Melt the Chocolate: Add the chopped dark chocolate to the warm porridge and stir continuously until it has completely melted and the bowl is uniformly glossy and rich brown.
  8. Rest and Serve: Let the bowl sit, uncovered, for 5 minutes. Ladle the quinoa into bowls and top immediately with your desired garnishes (such as fresh berries or nuts).