In a medium-sized saucepan over medium heat, add the almond milk, coconut milk, and the quinoa. Bring the contents of the pan to a low simmer, then cover it with a lid and reduce the heat to low. Cook for 20 minutes, or until all of the coconut milk is absorbed, stirring occasionally. Watch the mixture closely during this time because it has a tendency to bubble over.
Take off the lid, then remove the pan from the heat once the liquid is fully absorbed and the quinoa is tender. Add in the cacao powder and maple syrup and stir until it’s completely combined.
Serve the cacao quinoa in a bowl with a square of vegan dark chocolate chips, fresh berries, chopped walnuts, granola, Hazelnut Cacao Spread, and a splash of almond milk. Store the leftovers in an airtight container in the refrigerator for 5 to 7 days. Reheat your leftovers with a splash of almond milk in the microwave or in a small saucepan.
