Quinoa for breakfast might sound a little strange at first. But this flavorful and nourishing breakfast bowl is going to win you over. It’s easy to digest and will give you lots of energy for the day ahead.
Want to save time in the morning? On Sunday, make a big pot of quinoa for the week. This recipe will only take 5 minutes to make when the quinoa is already cooked.
INGREDIENTS (1 Serving):
1 cup cooked quinoa
½–¾ cup almond milk or your milk of choice
1 teaspoon extra-virgin coconut oil
Pinch of salt
TOPPINGS
½ banana, sliced
2 tablespoons goji berries
1 handful dried mulberries
1 handful pistachios
Pure maple syrup (optional)
DIRECTIONS:
1. Put the quinoa and almond milk in a small pan, and stir in the coconut oil and salt.
2. Cook over medium-high heat for 3 to 4 minutes, or until heated through.
3. Transfer to a bowl and add the toppings. Drizzle with a little maple syrup, if desired.