If you’re like me and like to sleep in till the very last minute before you have to wake up for work, you also know the struggle of maintaining a balanced diet and at least three square meals a day. I usually try to come home and prep meals or lunches for the following day, but that can get tiring and stale, I can’t eat sandwiches every lunch. So finding this recipe was a total godsend, and I thank Marla Meridith for sharing her Breakfast Quinoa Bowl recipe with the world. It is seriously a game-changer for people crunched on time in the morning, and it’s healthy so that’s a plus! Just getting in the habit of cooking quinoa while cooking dinner will make your mornings 100 times easier. The best part about this recipe is that it’s totally customizable to your own liking. Serve it up hot or chilled, with your favorite fixin's. This is my spin on the Quinoa Breakfast Bowls, adding a bit more protein and fiber.
1 cup of quinoa, rinsed in cold water
2 cups of unsweetened almond milk/unsweetened coconut milk
2 tbsp of agave (or more depending on how sweet you want it)
1/3 cup of toasted slivered almonds
1/4 cup of yogurt covered raisins
1/4 cup of walnuts
1/4 cup of dates
1/4 tsp ground cinnamon
1/4 tsp of vanilla extract
Pinch of salt
Fresh fruit for topping
In a medium saucepan, bring quinoa, almond milk, agave and salt to a boil, then reduce heat to a simmer. Stir frequently until the quinoa is light, fluffy & has absorbed all the liquid. Add water if needed. Stir in cinnamon and vanilla extract.
Refrigerate for tomorrow’s breakfast.
Heat, or keep chilled, and add all other ingredients as toppings.