Chocolaty Quinoa Brownies (Gluten & Dairy Free)

Hey everyone… I’m BACK!

Long time since I have posted on here, and I felt it was time to bring my Fitrition out of the dark!

A few things new with me, I am currently finishing up my Masters focusing on health and aging… I am loving it and looking forward to starting my career in the aging field! Secondly, I am trying to work on my diet and incorporate whole nutrition into my meals. I have recently started eliminating diary from my diet and it has helped clear my skin up (which I am thrilled about). So almond milk, cashew milk… you name it I am trying it (thanks to the help of my Mom who is a trained Chef). Last but not least, I have a new furry friend in my life – Milo, he’s my first very own animal and I absolutely love him to bits.


So in the spirit of reintroducing the odd post I share on here going forward – it will most likely be some of the most delicious “healthy” recipes I have come across on my journey that I absolutely HAD to share… and of course Quinoa Brownies are it – I couldn’t stop eating them that I had to make another batch, which inspired this post!

This recipe is my take on the President’s Choice Quinoa Brownies. I altered them a bit to amp up the deliciousness and reduce the calories!

Quinoa Brownies


  • ½ cup (125 mL) Quinoa 
  • ¾ cup (175 mL)  granulated sugar (I used 1/2 cup granulated sugar, and 1/2 cup Erythritol to reduce the sugar intake per brownie, as well as significantly reduce the calories)
  • ½ cup (125 mL)  cocoa powder
  • 1 tsp (5 mL)  baking powder
  • ¼ cup (50 mL)  2% milk (Here I used homemade almond milk, which also reduces the calories)
  • 2 tbsp (25 mL)  canola oil (I used grape seed oil)
  • 2 large eggs
  • 1 tsp (5 mL)  vanilla
  • 1/4 cup Bittersweet Belgian chocolate chips (either blended in the batter or sprinkled on top… I preferred blending the chips in the batter, it made the brownies more moist and chocolaty).


  1. In small saucepan, bring 1-1/2 cups (375 mL) water to a boil. Stir in quinoa. Reduce heat to low and simmer, covered, for 20 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork. Transfer to bowl; cool to room temperature.
  2. Preheat oven to 350°F (180°C). Spray 8-inch square (2 L) metal cake pan with cooking spray.
  3. Blend all of the ingredients together in a food processor for at least a full minute to smoothen out the quinoa.
  4. Finally, bake in the over for approximately 20-30 minutes… keep an eye on them as they may cook faster than expected. Use a cake tester in the middle, and pull from the oven when the tester comes out clean.

Per brownie – they came to approximately 109 calories (sliced into 12). However, the smaller you make them the less calories they are each… which allows you to have more than one!

Enjoy – Feel free to leave me a comment I would love to hear from you!

Kristy 🙂


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