Quinoa Breakfast Bowls
Servings: 4 servings
Ingredients
- 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 syrupsplash vanilla extractpinch of sea salttop with blueberry compote, almond butter and hemp seeds
Instructions
- 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.
Notes
*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.