Begin the recipe by thoroughly rinsing the quinoa in a fine-mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain. Once the water runs clear the quinoa is ready to use.
Heat a medium saucepan over medium heat and once warm, add in the 1 cup quinoa and toast for 3 minutes, stirring frequently, until the liquid has been absorbed and the quinoa is dried out and lightly golden in color.
Slowly add in the 2 cups almond milk, 2 tablespoons coconut sugar, ½ teaspoon vanilla extract, a pinch of sea salt, and stir. Bring the quinoa to a boil over high heat, then reduce the heat to low and cook for 20 to 25 minutes, uncovered, stirring occasionally.
If the quinoa stops simmering, increase heat to medium-low. Once the liquid has absorbed and the quinoa is tender, remove from heat and stir in 2 tablespoons unsweetened cocoa powder until combined.
At this point, you can taste and adjust the flavor as needed and add more almond milk if you prefer a thinner texture.
Serve each bowl of chocolate quinoa with some chopped chocolate, fresh berries, and banana slices.
Serve immediately or store in an airtight container in the refrigerator for 2 to 3 days.