Mocha Latte Breakfast Quinoa

Mocha Latte Breakfast Quinoa

Quinoa + Coffee + Chocolate + Coconut = BEST BREAKFAST EVER.

And that’s not even an exaggeration. 

Yesterday I was trying to think of an innovative way to make quinoa. I’ve made many different ways. Sweet and salty. For dinner and for breakfast. In chili. In a grain free granola. In salsa. Even in cornbread. 

This time, I combined 2 of my favorite things ever- chocolate and coffee with a hint of coconut cream to make the bestest most satisfying most flavorful breakfast EVER!

Just think. You can have your coffee and eat it too. Literally.

I thought about adding some organic cane sugar, but the 1/4 cup of vegan chocolate chips definitely does it. I like sweet but not super sweet. I kept the coconut cream (which I got from Trader Joe’s BTW) unsweetened too.

And because Fit Foodie Finds loves Quinoa recipes. Here are a few of my favorites from the recipe vault!

Basic Ingredients

• 1 cup quinoa, rinsed and uncooked
• 1 heaping cup brewed coffee (aka 1 cup plus a little bit more :D)
• 1 heaping cup coconut water (aka 1 cup plus a little bit more :D)
• 1/4 cup vegan chocolate chips
• 1/2 cup coconut cream (topping)

How to make Mocha Latte Breakfast Quinoa

1. In a medium size sauce pan, bring 1 cup quinoa, 1 heaping cup brewed coffee, 1 heaping cup coconut water, and 1/4 cup vegan chocolate chips to a rolling boil. Then, turn down to low, cover, and let simmer for about 20 minutes or until the quinoa thickens and the liquid is almost gone. **I noticed this took a little bit longer to cook than normal quinoa. Just an observation.
2. Serve hot and with a few tablespoons of coconut cream on top.

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Mocha Latte Breakfast Quinoa

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• Author: Sandra
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Ingredients

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• 1 cup quinoa, rinsed and uncooked
• 1 heaping cup brewed coffee (aka 1 cup plus a little bit more :D)
• 1 heaping cup coconut water (aka 1 cup plus a little bit more :D)
• 1/4 cup vegan chocolate chips
• 1/2 cup coconut cream (topping)

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Instructions

1. In a medium size sauce pan, bring 1 cup quinoa, 1 heaping cup brewed coffee, 1 heaping cup coconut water, and 1/4 cup vegan chocolate chips to a rolling boil. Then, turn down to low, cover, and let simmer for about 20 minutes or until the quinoa thickens and the liquid is almost gone. **I noticed this took a little bit longer to cook than normal quinoa. Just an observation.
2. Serve hot and with a few tablespoons of coconut cream on top.

• Prep Time: 5 minutes
• Cook Time: 20 minutes