• In a bowl, place quinoa, cover with cold tap water, and soak for 30 minutes to 2 hours.
• Drain the quinoa in a sieve and rinse to remove any impurities.
• Preheat the oven to 350°F (180°C). Line a square pan with parchment paper lightly oiled with coconut oil
• Transfer the quinoa to the jug of a food processor with the remaining ingredients: unsweetened cocoa powder, maple syrup, almond butter, banana, unsweetened milk, baking powder, and vanilla extract.
• Blend for 30 seconds on the high-speed setting. Use the tamper attachment or the blender to push the batter from side to center. Blend until the batter is smooth and no pieces of quinoa show.
• Stop the blender, and stir in the chocolate chips or chopped nuts if desired.
• Pour the batter into the prepared square pan and sprinkle extra chocolate chips on top if desired.
• Bake for 17-19 minutes in the center rack of the oven or until a toothpick inserted in the center comes out with a little crumb on it - meaning the brownie is still moist but cooked.
• Cool down immediately on a wire rack for 30 minutes before cutting into squares.

Storage

• Store in an airtight box in the fridge for up to 4 days or freeze for up to 3 months.