Nutty Strawberry Banana Breakfast Quinoa {Vegan & Gluten-Free}
Source: Ambitious Kitchen and re-blogged from www.learnnutritionwithme.com
As always, words inserted in red are my changes to the recipe.
Serves 2
1 cup of water
1/2 cup quinoa, rinsed
1 1/2 teaspoons vanilla
1/2 teaspoon cinnamon
1 1/2 cups milk of your choice (to make vegan use coconut or almond milk), or yogurt, divided
1 banana, sliced
1/2 cup strawberries, diced
1/ 4 cup toasted nuts of choice, chopped
2 tablespoons unsweetened toasted coconut
Directions
- Place water and rinsed quinoa in a medium saucepan; bring to a boil over high heat. Add cinnamon and vanilla and reduce heat to low, cover, and let simmer for 15 minutes or until all of the liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork.
- Divide into two bowls, adding 3/4 cup of milk. Top each bowl with bananas, strawberries, toasted nuts, and unsweetened coconut. Serve immediately.
Notes
- Optional add-ins: honey, agave nectar, peanut or almond butter, berry variety, mango, pineapple, apples, applesauce or toasted nuts
- If you’d like you can double the recipe and store the extra quinoa (without milk and toppings) in a container and place in fridge. Take out portions during the week, reheat, and add toppings.
- Save yourself some time and make a big batch the night before for dinner and have the rest for breakfast.
Buen provecho...2022 