Milk Chocolate Maple Quinoa

If I ever thought Cocoa Puffs were good, I’ll have to think again.

<–mmmm, I’ve thought.

Like so many of these recipes that have burst out of nowhere, this, too, came from a handsome lack of ingredients, coupled with a hankering for something tasty, a bit funky, very fresh, and CHOCOLATE-y.

Yes, fresh and “chocolate-y” do go together.  That is where the quinoa comes in.

Give yourself a hug for breakfast.  A gluten-, soy-, nut-, corn-free hug that is low in lactose and high in cocoa.  No puffs, here.

Milk Chocolate Maple Quinoa

2 cups water

1/8 tsp. sea salt

1 cup quinoa, rinsed

2 tbs. unsweetened cocoa powder

1/4 cup goat’s milk*

1 tbs. maple syrup

1/4 tsp. ground cinnamon

Preparation time: 1 minute

Cook time: about 20 minutes

Serves about two.

Method:

1. In a large saucepan, bring water and salt to a boil over high heat.  Stir in quinoa and cocoa powder, cover, and reduce heat to medium low.  Simmer for 12 minutes, or until “al dente”.  (In quinoa land, this means that the spirals have just started sprouting.)

2. Add goat’s milk, maple syrup, and cinnamon.  Cook over medium-low, uncovered, stirring regularly to avoid sticking to the pan.  The quinoa should still be thickening.  Once it looks like this, remove from heat, dice up some ‘naners (ahem, “bananas”), or any favorite fruit of yours, and have yourself a jolly old time.

*Goat’s milk is lower in lactose than cow’s milk and easier to digest for most people with lactose intolerances.  For those with substantial dairy intolerances/allergies, or for a vegan option, feel free to use your favorite non-dairy milk.  (Hemp seed milk would be my choice!)

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Filed under dairy bubble, gluten bubble, nut bubble, recipes

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