I woke up with a hankering for something different. I had a rough night–sleep issues–and I wanted to start my day off right. Not in the mood for eggs or oatmeal, what’s left?
I scan the pantry.
I’ve had quinoa for breakfast a few times before.
- Apple Cinnamon Breakfast Quinoa
- Warm Quinoa Salad with Pears, Pecans and Raisins
- Breakfast Quinoa with Citrus and Kiwi
I probably eat quinoa for breakfast more than dinner as I haven’t completely sold the family on it YET! ;)
Anyway, inspired by my recent dessert-y oatmeal breakfast concoction, I decided to see how quinoa would taste with chocolate The I remember I had mint in my small herb garden.
MMMmmm dark chocolate mint.
One of my favorite combination.
I have to admit I rarely, if ever, cook with fresh mint so this was a fun experiment for me. the result was a tasty chocolate mint texture adventure! I really liked it and have leftovers for tomorrow!
Here’s what I did, however I will tell you I will probable add more mint leaves next time or even stir some in raw at the end. You could taste the mint but it could have been a little stronger. If you don’t have mint leaves you can always use dried or even an extract.
- 1/2 cup uncooked quinoa (84g)
- 1 cup water
- About 10 fresh mint leaves.
- 1 tbsp unsweetened dark chocolate powder
- 1 and 1/2 tbsp honey (32g)
I decided to loosly chop up the mint and cook it with the quinoa to help flavor it.
Rinse the quinoa and add it to a small pot with 1 cup of water and the chopped mint leaves.
Bring to a boil, cover then lower to a simmer. Cook for about 12-15 minutes until the water is absorbed.
Remove from heat and stir in the cocoa powder and honey. Garnish with an extra mint leaf!
|Servings||Amt per Serving|
|1||1/2 of the recipe|
|210||3g||4g||old: 4||new: 6|