Name: Creamy Dreamy Quinoa Breakfast Bowl
Prep time: 5 min
Cook time: 27 min
Total time: 32 min
Ingredients: 2 tablespoons unrefined coconut oil; ¼ teaspoon kosher salt; 1 cup uncooked white quinoa, rinsed and drained; 2¼ cups unsweetened plain almond milk; ¼ cup almonds, roughly chopped; 1 tablespoon honey; 1 ripe banana, sliced

Breakfast Bowl

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Start your day off on a flavorful and nutritious note with this Creamy Dreamy Quinoa Breakfast Bowl. This recipe leverages the nuttiness of quinoa, the creaminess of almond milk, the richness of unrefined coconut oil and the perfect balance of sweetness and crunch from bananas and almonds. Each bowl provides an energetic boost from the amalgamation of fiber and protein packed in quinoa.

Tree Nuts

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Vegan

Oils

milliliter

coconut oil

Seasonings

gram

salt

Grains & Rice

quinoa

Non Dairy Milk

unsweetened almond milk

Nuts Seeds & Mixes

almonds

Honey

honey

Fresh Fruit

banana

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Vitamin C

Vitamins

Manganese

Selenium

Vitamin A

Vitamin E

Thiamin (B1)

Alpha-carotene

Vitamin B6

Choline

Zinc

Copper

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

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Kickstart your day with this creamy quinoa breakfast bowl, packed full of fiber and protein. Well-cooked quinoa replaces traditional oats, lending a wonderfully nutty flavor. The end result is a warm, nourishing breakfast that is not just easy to prepare but also comforting on a cold day. In this recipe, we use almond milk for smooth creaminess, and sweet strawberries and a dash of honey for a pleasing hint of sweetness.

Creamy Quinoa Breakfast Bowl

Creamy Dreamy Quinoa Breakfast Bowl

Baking Goods

Pasta, Sauces, Grain

Dairy

Snacks

Condiment & Toppings

Produce

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Heat unrefined coconut oil in a medium saucepan over medium heat.

Add white quinoa to the saucepan, stirring to coat the grains in oil.

Cook quinoa, stirring often, until toasted, about 2 minutes.

Pour almond milk into the saucepan, followed by the kosher salt, and bring the mixture to a boil over medium-high heat.

Reduce heat to medium-low; cover the saucepan and allow the mixture to simmer until quinoa becomes very tender and all the liquid is absorbed, about 20 minutes.

Remove the saucepan from the heat and let the quinoa sit, covered, until the consistency thickens, about 5 minutes.

Divide the quinoa porridge between 4 bowls.

Top each bowl with slices of ripe banana, roughly chopped almonds and a drizzle of honey before serving.

Start your day off on a flavorful and nutritious note with this Creamy Dreamy Quinoa Breakfast Bowl. This recipe leverages the nuttiness of quinoa, the creaminess of almond milk, the richness of unrefined coconut oil and the perfect balance of sweetness and crunch from bananas and almonds. Each bowl

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