Dark Chocolate Quinoa Breakfast Bowl

Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.

Add almond milk and a pinch of salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low.

Once the liquid is absorbed and the quinoa is tender, remove from heat. Add cocoa powder and maple syrup. Stir to combine.

Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.