Quinoa Breakfast Bowl
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Quinoa Breakfast Bowl
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A gluten-free, dairy-free power breakfast that's great any time of the year and ready in 20 minutes.
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Ingredients
- 1/2 cup quinoa
- 1 1/2 cups oat milk or other non-dairy milk
- 1/4 teaspoon salt fine sea salt
- 1/4 teaspoon cinnamon
- 1 Tablespoon nut butter
- 1 Tablespoon pure maple syrup
- Fresh fruits to garnish
- hemp hearts to garnish, etc
- chia seeds to garnish, etc
Instructions
- Place quinoa in a fine sieve and rinse well with cold water. This gets rid of the saponin coating and ensures your quinoa will not be bitter. Drain.
- In a small pot, combine the quinoa, oat milk, salt and cinnamon. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes or until the quinoa is fluffy. The milk should be all absorbed.
- Remove the pot from the heat and stir in the nut butter (if desired).
- Divide the quinoa porridge between two bowls. Drizzle with maple syrup and a little additional milk. I like to add creamy coconut milk.
- Garnish the bowl with fresh fruit such as berries, bananas, diced apple or citrus. Sprinkle sunflower seeds, hemp hearts or chia seeds on top - whatever you have on hand. Serve warm.
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