Quinoa Breakfast Bowl

Breakfast has got to be my favorite meal of the day. With so many options, savory and sweet, the possibilities are endless.

It shouldn’t, then, surprise you that I am a HUGE fan of breakfast buffets! I know, I know. It’s wasteful. But it’s a mecca of all of my favorite foods, all in one place. It’s all too much for my tummy to handle, but I like to relish in the gluttony of it a few times a year. It’s my guilty pleasure.

For the other 364 days of the year, breakfast for me is light, delicious, and satiating.

If you’re looking for a new, healthy and delicious breakfast, do yourself a favor and swap out those morning oats for some protein packed quinoa!

Here is one of my favorite recipes:

3/4 cup cooked quinoa
1 tsp coconut oil
1 tsp ground cinnamon
1/3 cup almond milk, plus another 1/4 at the end
1/8 tsp ground turmeric
1/2 tsp ground ginger
1 tbsp hemp seeds
1 tbsp sunflower seeds
1 tbsp pecans, roughly chopped
1 medium sized banana, sliced
3 large fresh strawberries, sliced

1. Place cooked quinoa in a sauce pan with 1 tsp of coconut oil over medium high heat. Stir until the oil melts (about 20 seconds).

2. Add in the cinnamon and 1/3 cup of almond milk. Stir to combine and then bring to a simmer for about 60 seconds (you’re just trying to heat up the cold quinoa and milk). Once warmed through, take off the heat and pour into a bowl.

3. Top with turmeric, ginger, hemp seeds, sunflower seeds, pecans, banana, strawberries, and the remaining 1/4 cup of almond milk. Stir to combine. Enjoy!