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Indigo Bowl #3 - Chocolate Quinoa Bowl

A nice switch up from our regular breakfast bowls, or maybe you'll even have this for dessert. The options are endless!
Course Breakfast
Servings 2 people


  • 1/2 cup quinoa
  • 1/2 cup short grain rice risotto or sushi rice would work
  • 3 cups non dairy milk
  • 1 cup mango cut in small cubes
  • to taste coconut sugar or sweetener of choice
  • 1 tbsp flax seeds (optional)
  • 1 tbsp chia seeds (optional)


  • Start by washing the quinoa and rice. I wash it three times. Then add the quinoa and rice to a cooking pot, add your plant mylk of choice, the mangoes and optionally add your flax and chia seeds.
  • Bring the pot to a boil and then turn it to medium/low to a simmer. Keep stirring until you get a nice and creamy porridge. You might want to add a bit more water depending on the volume and how creamy you want it to be. Add your sweetener of choice to taste. Enjoy with some fruits, nut butters and seeds