CHOCOLATE CARROT CAKE QUINOA

Chocolate Carrot Cake Quinoa topped with blueberries & raspberries, Giddy Yo 79% cacao chaga bar, chocolate grain-free granola, hemp hearts, bee pollen, and grated carrot.

I love this chocolate veggie-boosted quinoa porridge.  It contains no dairy, grains/gluten or refined sugar, but is packed with all the goods — fibre, complex carbs, healthy fats, and plant-based protein.  Better still, it can be made ahead for a quick morning meal and served warm or cold.

The Scoop on Quinoa

Many people think quinoa is a grain.  However, it is actually a “pseudograin” — a gluten-free seed with grain-like characteristics — that is safe for individuals with Celiac disease and gluten sensitivity.  It’s rich in antioxidants, fibre, and vitamins & minerals including magnesium, zinc, & B vitamins. Quinoa is one of the few plant foods with all 9 essential amino acids.

Of note, quinoa does contain phytic acid, a plant-based compound found in nuts, seeds, and beans/legumes that can impair the absorption of minerals including iron, zinc and calcium. Fortunately, washing your quinoa thoroughly can significantly reduce the phytic acid content.

Chocolate Carrot Cake Quinoa Recipe

Ingredients for 4 servings:

• 1/2 cup uncooked gluten-free quinoa

• 1 cup canned organic coconut milk

• 1 cup grated raw carrot

• 2 Tbsp Nuzest Clean Lean Rich Chocolate protein powder OR Further Food Chocolate Collagen Peptides with reishi OR 1 Tbsp of each (optional)

• 2 Tbsp Giddy Yo raw cacao powder

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger (optional)

• 1/8 tsp ground cardamom (optional)

• 1/8 tsp ground nutmeg (optional)

• 1 tsp pure vanilla extract

• Lakanto sugar-free monk fruit sweetener, or sweetener of choice, adjusted to taste

• optional toppings: fresh or frozen berries, chopped fruit, diced Giddy Yo 79% cacao chaga bar or cacao nibs, grain-free granola, hemp hearts, bee pollen, grated carrot, maple cinnamon roasted chickpeas, nut butter, or toppings of choice

Instructions:

1. Wash the quinoa. To do this, place the quinoa in a fine-mesh strainer sitting in a bowl. Cover with water and gently rub the grains together with your hands for 30 seconds. Rinse and drain. Repeat this process 2 more times.

2. Combine the quinoa and coconut milk in a medium saucepan and bring to a gentle boil. Reduce heat to low, cover and simmer for 5 minutes.

3. Add the carrots, collagen and/or protein powder, cinnamon, ginger, cardamom, and nutmeg and continue cooking approximately 10 minutes, stirring occasionally, until most of the liquid has been absorbed and desired consistency achieved.

4. Remove from heat. Stir in vanilla and sweeten to taste.

Serve with your choice of toppings. Leftovers can be stored in an airtight container in the fridge for 4 to 5 days and enjoyed cold or reheated before serving. To reheat, I suggest putting in a pot on the stove and adding a touch of almond milk as needed.

Chocolate Carrot Cake Quinoa topped with frozen blueberries, diced fresh green grapes, raspberries, blackberries, golden berries, grated carrot, grain-free granola, cacao nibs, maple & cinnamon roasted chickpeas, bee pollen, and almond butter.