- Prep-time: / Ready In:
- Makes 4 bowls
- Serving size: 1 bowl
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Chocolate and pears are a match made in heaven. Here, quinoa helps meld the two together in decadent-tasting breakfast bowls, which also work as a dessert when chilled. Use any type of pear in this low-maintenance dish. To avoid watery results, be sure to drain the quinoa in a fine-mesh strainer after cooking.
Ingredients
- 1½ cups quinoa, rinsed and drained
- ¼ cup unsweetened cocoa powder
- 2 to 3 tablespoons pure maple syrup
- 2 cups plant-based milk, for serving
- 2 large pears, peeled and sliced
Instructions
- Cook quinoa according to package directions. Drain, and stir in cocoa powder and maple syrup while hot. Let stand 5 minutes to develop the flavors.
- Serve warm with milk and sliced pears for breakfast. If serving as a dessert: Stir the milk into the hot quinoa then chill; add sliced pears just before serving.
Nutritional Information:
Per serving (1 bowl): 374 calories, 72 g carbohydrates, 11 g protein, 5.8 g total fat, 0.6 g saturated fat, 0 g cholesterol, 7 mg sodium, 9.4 g fiber, 20 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (8)
(5 from 9 votes)I just made this recipe. As someone who goes to the food bank every week, you get what you're given and at the moment, I have about five bags of quinoa that have been sitting around for years. I also get a lot of pears and apples from the food bank, repetitively, and I'm always struggling to think what I can do with all the pears I get. When I saw this recipe, I though it was perfect as it would help me use all the bags of quinoa I have as well as the abundance of pears I've had for some time now. The rest of the ingredients are standard and what I normally have in my fridge/cupboard. As I'm only cooking for myself, I quartered the recipe, and like I would with making oatmeal for breakfast, I added a bit of vegan butter and some toasted walnuts. One could also add some cinnamon for both flavor and the health benefits it offers. As a vegan, this recipe gives me protein from the quinoa as well as the antioxidants from the cocoa powder. I really enjoyed it and plan on making it every morning for breakfast until I get through all these bags of quinoa in my cupboard. I'm desperately trying to go through all the food that has been sitting around for years in my cupboards!
I made this today for breakfast. I have a pear tree so thought this would be a nice thing to try with my pears. Oh wow this was soooo yummy. A kind of coco pops flavour and a wholesome porridge sensation. The pear really lifts it to another level. I used unsweetened almond milk on serving, it was so good and turned chocolatey as I was eating. This makes a wonderful autumn breakfast. It left me pleasantly full, without feeling heavy. Will be making this often Thank you so much for this recipe
As always, I am amazed by the simplicity and yet deliciousness of this recipe. Thank you FOK! ♥️
1 1/2 cups milk was ideal. Added a drizzle of date syrup on top, and berries instead of pears. Perfect sweetness!
Mmmmmm devouring this with vanilla soja milk and apples right now as I'm texting:)
Added 1 1/2 cups soy milk to the batch after reading the other comments about the amount of milk, and it was perfect! My kids drizzled a little more maple syrup on top. Thanks for the recipe!
I would have preferred it to be a little sweeter. It also needed a pinch of salt to help bring out the flavors. I used a banana instead of pears. I think there is too much liquid for the amount of quinoa used. Will probably use 1.5 cups milk next time instead of 2
I definitely added more maple syrup than it called for and it's still not very sweet. (Which is fine, I don't want it too sweet). Otherwise, it's a great way to cure the sweet chocolate craving in a healthy way!