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Chocolate Quinoa Porridge

Quinoa is cooked with plant milk, mashed bananas, cocoa powder, and topped with fruits.

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Introduction

This quinoa-based porridge offers a versatile and nutritious breakfast or brunch option.

Quinoa, a pseudo-grain known for its high protein content, forms the base of this dish, while mashed bananas, cocoa powder, and coconut sugar contribute natural sweetness and a chocolatey richness.

Adding peanut butter and plant milk enhances the creaminess, while flax meal and chia seeds provide a nutritional boost with omega-3s and fiber.

The recipe is adaptable to dietary needs and personal tastes. Substituting sweeteners or swapping toppings like roasted hazelnuts for seeds or additional fruit makes it customizable.

Additionally, the choice of serving it hot or cold makes this dish perfect for any season. Warm porridge provides comfort during winter months, while chilled servings feel refreshing in summer.

With simple steps and minimal cleanup, this dish is ideal for busy mornings.

It’s prepared in a single pot and can be made ahead, stored in the fridge, and topped with fresh fruits or cacao nibs just before serving.

While it may not freeze well, it stores well for a few days in the refrigerator, making it a practical addition to a weekly meal plan.

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Prep Time

Cook Time

Servings

Calorie/Serving

Ingredients

Instructions

  1. Set a pot/saucepan over medium heat. Add rinsed quinoa + water.
  2. Cook the quinoa until it’s done (recipe to cook the perfect fluffy quinoa here).
  3. Once it’s cooked, add chia seeds + flax meal + cocoa powder + coconut sugar + cinnamon powder + salt + peanut butter + mashed bananas + soy milk.
  4. Mix well and cook over low heat for 2-3 minutes, or until everything is well combined.
  5. Vegan chocolate quinoa porridge is ready. Transfer to serving bowls and top it up with pomegranate + kiwi (or your fav fruits) + roasted hazelnuts + cacao nibs.
  6. Serve hot or cold (we like it cold).

Recipe Video

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Recipe Notes

  • Quinoa should be rinsed thoroughly to remove bitterness from the saponins.
  • Substitute soy milk with almond, oat, or any other plant-based milk for a soy-free version.
  • Replace coconut sugar with maple syrup or date syrup for a liquid sweetener option.
  • Use almond or cashew butter instead of peanut butter for a different nutty flavor.
  • Omit the nuts and nut butter for a nut-free variation.
  • Adjust the amount of cocoa powder for a milder or richer chocolate flavor.
  • The porridge can be thickened by adding more chia seeds or flax meal.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Use seasonal fruits for toppings to make the dish more budget-friendly.
  • Add a dash of nutmeg or cardamom for extra warmth and flavor.
  • Toast the hazelnuts for a deeper flavor profile.
  • Consider adding a scoop of vegan protein powder to enhance the protein content.

Frequently Asked Questions

Yes, any variety of quinoa will work for this recipe.

Substitute peanut butter with sunflower seed butter and omit the hazelnuts.

Replace coconut sugar with a natural sugar substitute like stevia or erythritol.

Keep in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or enjoy cold.

No, freezing may alter the texture of the quinoa and bananas.

Pomegranate, kiwi, mango, berries, or any seasonal fruits pair well.

Yes, chia seeds can be used in place of flax meal, though the texture might differ slightly.

Use brown sugar, maple syrup, or date syrup as alternatives.

Yes, reduce the soy milk or add more chia seeds (or banana) for a thicker consistency.

Nutritional Info (per Serving)

  • Calories: 497 kcal
  • Carbohydrates: 71 g
  • Protein: 18 g
  • Fat: 19 g
  • Saturated Fat: 3 g
  • Polyunsaturated Fat: 9 g
  • Monounsaturated Fat: 6 g
  • Trans Fat: 1 g
  • Sodium: 167 mg
  • Potassium: 966 mg
  • Fiber: 13 g
  • Sugar: 22 g
  • Vitamin A: 533 IU
  • Vitamin C: 16 mg
  • Calcium: 281 mg
  • Iron: 5 mg

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