Warm Quinoa Breakfast Bowls
Warm Quinoa Breakfast Bowls- packed full of protein and fiber, these breakfast bowls are sure to keep you full for hours!
Quinoa for breakfast?
I know, it sounds weird. Hear me out. If it’s prepared the right way and served with the right toppings, it can actually be really good! Plus it’s a fun way to change things up from the old standby oatmeal.
Not that I’m hating on oatmeal, but quinoa is a great alternative for people who can’t tolerate oats. It’s also a complete source of protein making it a healthy option for breakfast.
Although I’ve never had any issues myself, I have heard that quinoa can be difficult for some to digest. That’s why I always recommend soaking it overnight (or for at least 8 hours) with a splash of apple cider vinegar to help achieve a mini sprout.
Of course you can take it a step further by draining the water and placing it in a jar covered with a cheesecloth for a full on sprout, but that usually takes several days. I’m not that patient. I think the overnight soak is enough to do the trick.
The key to making quinoa taste breakfast worthy is cooking it with full fat coconut milk, raw honey, and a touch of vanilla extract. This gives it a rich and creamy texture with a lightly sweet flavor.
Once you’ve made it that far, it’s all about the toppings. It’s kind of like chia pudding. On it’s own, it’s kind of meh but with the right toppings you can add enough texture to make it absolutely delicious.
My favorites are blueberry compote, almond butter, hemp seeds, shredded coconut and finely chopped almonds. Honestly I’m just obsessed with the compote and want to eat it on anything and everything. :)
Quinoa Breakfast Bowls
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
- 1 cup dry quinoa, soaked overnight (with apple cider vinegar)*
- 1 (13.5-ounce) can full fat coconut milk (I like this brand)
- 1 tablespoon honey or pure maple syrup
- splash vanilla extract
- pinch of sea salt
- top with blueberry compote, almond butter and hemp seeds
Drain soaked quinoa then rinse thoroughly. Add to a medium size pot along with coconut milk and bring to a boil. Reduce to a simmer then stir in honey, vanilla and salt. Cook for 15 minutes, stirring intermittently.
After 15 minutes, most of the coconut milk should be absorbed. Remove from heat, cover and allow the quinoa to steam for 15 additional minutes.
Serve warm topped with compote, nut butter and hemp seeds. Pour in additional coconut milk, if desired, and enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
*I recommend soaking quinoa overnight for optimal digestion and absorption of nutrients. Pour the quinoa in a shallow bowl and cover with water by several inches. Add 1 tablespoon apple cider vinegar and stir. Allow to sit for at least 8 hours or overnight. Drain and rinse before adding to recipe.