Vegan Chocolate Quinoa Bowl with Blueberries and Almonds

Ingredients

• Quinoa1/4 cup (50 g)
• Almond Milk3/4 cup (180 ml)
• Cocoa Powder1 tablespoon (14 g)
• Blueberries1/2 cup (75 g)
• Almond1 tablespoon (14 g)
• Cornstarch1 teaspoon (3 g)
• Stevia2 packet (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa. If not, the following two instructions will indicate how to cook the quinoa.

2. 2

   Step 2

   Wash 1/4 of the prescribed quinoa with water at least 3 times and drain. Next, place it in a pot filled with water (3 times the amount of quinoa).

3. 3

   Step 3

   Cook over medium heat for 15 minutes, stirring from time to time until the quinoa is cooked and has absorbed the water.

4. 4

   Step 4

   Dilute the cornstarch in a glass with 2 tablespoons of almond milk and place the remaining almond milk together with the cocoa powder in a pot over medium heat.

5. 5

   Step 5

   Before it reaches boiling point, add the cooked quinoa and the diluted cornstarch gradually. Stir constantly until thickened.

6. 6

   Step 6

   Add more water if required.

7. 7

   Step 7

   Meanwhile, chop the almonds.

8. 8

   Step 8

   Once the quinoa is done, serve in a bowl, add the stevia and mix well. Add the remaining almonds and blueberries.

9. 9

   Step 9

   Remember that you can replace stevia with the sweetener of your choice. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegan Chocolate Quinoa Bowl with Blueberries and Almonds can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.