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Mocha Quinoa Bowl

Serves 4


    Though quinoa is highly nutritious, a lot of people are rather meh when it comes to its grassy flavour. But when disguised as a brownie-esque breakfast bowl with a caffeine-fuelled edge, quinoa becomes a truly crave-worthy stand-in for typical oatmeal. Toppings run the gamut of chopped nuts (try hazelnuts), raspberries, cherries, sliced banana, coconut chips, dollops of yogurt, sliced mint, and, of course, cacao nibs. Leftovers will keep in the refrigerator for three days. Reheat in the microwave or in a small saucepan with additional milk to add moisture back in.


    Sugar shock

    The rising tide of plant-based milks offers great alternatives to the moo variety, but they can contain surprisingly high amounts of added sugar. To keep your intake in check, look for cartons that state they’re “unsweetened.”


    Mocha Quinoa Bowl


      • 1 cup (250 mL) quinoa
      • 1/3 cup (80 mL) rolled oats
      • 1 cup (250 mL) brewed coffee
      • 1 cup (250 mL) unsweetened cashew or almond milk
      • 2 Tbsp (30 mL) cacao powder
      • 2 Tbsp (30 mL) coconut sugar or brown sugar
      • 1/4 tsp (1 mL) cardamom
      • Pinch of salt
      • 1 tsp (5 mL) vanilla extract
      • 1/2 cup (125 mL) chopped dark chocolate


      Per serving:

      • calories299
      • protein9g
      • fat10g
        • saturated fat4g
        • trans fat0g
      • carbohydrates45g
        • sugars8g
        • fibre6g
      • sodium126mg



      In fine-mesh strainer, thoroughly rinse quinoa. Heat medium-sized heavy-bottomed saucepan over medium heat. Add wet quinoa and heat for 3 minutes, stirring frequently, or until quinoa is dry and a shade or two darker.


      Stir in oats, coffee, milk, 1/4 cup (60 mL) water, cacao powder, sugar, cardamom, and a pinch of salt. Bring to a boil over high heat, then reduce heat to low and simmer gently, uncovered, for 20 minutes, stirring occasionally. If mixture becomes too thick before quinoa is tender, stir in additional milk or water and return to a simmer. Remove pan from heat and stir in vanilla. Gently fold in chocolate. Garnish as desired.



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      Many factors influence the taste and texture of oysters; from the farming methods and geography of where they’re raised, to water salinity, temperature, diet, and of course the length of time they’ve been out of the ocean before they’re on your plate. It’s not surprising that my favorite oyster farm happens to be where I’m from, D’Eon Oyster Company in Nova Scotia. There are hundreds of oyster varieties in the United States alone and I recommend visiting an oyster farm if you have an opportunity. Many farms host summer events and there’s nothing like a freshly shucked oyster with a glass of bubbly on a hot day. Oysters are versatile and can be eaten raw, pickled, fried, grilled, or even poached. Eating them raw with just a little bit of mignonette on top is classic. The vinegar mixes with the oyster’s brine and together it’s a perfect combination.