Written By: Alaina Coffey, Senior Dietetics Student, SAR 15

Chocolate lovers at the Test Kitchen were very excited about this recipe. Sargent Choice is all about taking typical dishes and flavors that students already like, and utilizing them to create more nutritious, wholesome alternatives of familiar foods. Students enjoyed this creative and original take on quinoa as a breakfast dish, as many students commented they had only seen quinoa eaten with dinner or lunch. Several students tried quinoa for the first time at the test kitchen.

The nutritional benefits of quinoa are plentiful; it is packed with complete protein, fiber, antioxidants, and minerals such as magnesium and phosphorus. Quinoa is a seed that is eaten as a grain, and is suitable for any mealtime. It has a mild crunch and slightly nutty flavor, and may be substituted for rice or couscous, or for breakfast cereals such as oatmeal. It is naturally gluten-free, thus it is a wholesome option for those with gluten intolerance or anyone who chooses to follow a gluten-free diet.

Our dish was sweetened with a small amount of pure maple syrup, cinnamon to boost the flavor, and crumbles of 72% dark chocolate on top. Dark chocolate contributed to the antioxidant value of the quinoa, and is much lower in sugar than milk chocolate. Students suggested adding fruit for further sweetness, or crunchy granola for an additional texture (perhaps Sargent Choice Granola). Dark Chocolate Quinoa Breakfast Bowls are perfect to try at home – the recipe is quick, simple, delicious and nutritious!

Sargent Choice
Dark Chocolate Quinoa Breakfast Bowls
Recipe modified from The Minimalist Baker
Yield: 4 servings

Ingredients
1 cup uncooked white quinoa
1 cup unsweetened almond milk
1 cup coconut milk * (see note)
½ tsp. ground cinnamon
¼ tsp. salt
2 Tablespoons unsweetened cocoa powder
1½ Tablespoons pure maple syrup
½ teaspoon vanilla extract
~ .75 ounces dark chocolate roughly chopped (which is roughly the equivalent of ½ bar of Trader Joe’s 72 cacao dark chocolate bar, which is sold in a package of 3, or 3 squares of Ghiradelli 72% dark chocolate.) Divide into 4 portions.

Optional Toppings: mixed berries, sliced bananas, sliced almonds, dried fruit.

Directions
1. Thoroughly rinse quinoa in a fine mesh strainer for 2 minutes, using your hands to pick out any discolored pieces or pebbles.
2. 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.
3. Add almond milk, coconut milk, and salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally.
4. Once the liquid is absorbed and the quinoa is tender, remove from heat and add cocoa powder, maple syrup, and vanilla. Stir to combine.
5. Divide into 4 bowls. Top each bowl with 1 portion roughly chopped dark chocolate.

* Recommended: Silk unsweetened coconut milk (found in a carton) or Trader Joe’s light canned.

Nutrition Facts per serving (including dark chocolate topping):