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  • Prep-time: / Ready In:
  • Makes 4 bowls

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. 


  • 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


  1. 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.
  2. 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.

Comments (5)

(4.33 from 6 votes)
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Lea5 months ago
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1 1/2 cups milk was ideal. Added a drizzle of date syrup on top, and berries instead of pears. Perfect sweetness!

Ulrica1 year ago
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Mmmmmm devouring this with vanilla soja milk and apples right now as I’m texting:)

Jennifer1 year ago
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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!

Jenniffer2 years ago
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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

Shane Magnan2 years ago
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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!

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Headshot of Mary Margaret Chappell
about the author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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