SUNDAY BRUNCH: DARK CHOCOLATE QUINOA BOWL WITH TOASTED HAZELNUTS + BERRIES

So we're a week back from our holidays in Kerry and I am just starting to come to. We took it easy, slept in a lot, did lots of scenic trips, had daily swims followed by 99's and drank all the wine and ate all the food. It was pure bliss and just what was needed.

In an effort to get back on a healthier keel, green juices are back on the menu and Rosco can't believe his luck with all the walks. I made this amazing dark chocolate quinoa bowl for brunch at the weekend. Its healthy and yum and there's a little nugget of chocolate in each serving which makes for a lovely surprise. Sharing the recipe for anyone who fancies giving it a go.

As always, brunch is best served in pyjamas. I teamed mine with our Jungle Long Set.

Here's what you will need:

1 cup quinoa
1 cup unsweetened almond milk
1 cup coconut milk (I used low fat)
1 pinch sea salt
2 Tbsp unsweetened cocoa powder
2 Tbsp maple syrup or honey
4 squares of good quality dark chocolate roughly chopped.
For serving: mixed berries and toasted chopped hazelnuts and chai seeds.
Serves 4

Method:

Rinse the quinoa in a fine mesh strainer.
Place the drained quinoa in a large saucepan and cook on a medium heat to toast and dry out any excess water.
Add the almond milk, coconut milk, and a pinch of salt, and stir.
Bring to the boil, then reduce heat to low and cook for 20 minutes uncovered, stirring occasionally.
When the liquid has absorbed and the quinoa is tender, remove from heat and add cocoa powder and the maple syrup or honey. Then stir to combine.
Add a bit more almond milk if you prefer a thinner texture.
Serve each bowl of quinoa topped with chopped dark chocolate, chopped hazelnuts, berries and a sprinkle of chai seeds. Or any other topping you fancy! You can also pour a little extra coconut milk on top.
Will keep covered in the refrigerator for 2-3 days.