I’m an oat addict. I could eat them for breakfast, lunch and dinner and never get bored. Check out my latest savoury bowl over on Instagram if you want an alternative way to consume them for multiple meals. Naturally I’m drawn to maple syrup, peanut butter and berries as my go to toppings and of course a little dark chocolate for that melty swirl, but savoury can be equally as awesome.
I digress… aside from oats (and jasmine rice),my other carb of choice is always quinoa. I cook a full bag every week and then have it on hand for meals in a hurry. You can add a little to your usual bowl of oats or go all out quinoa as a mighty breakfast alternative.
This bowl is just a mixture of cooked quinoa, dairy free yogurt, a little dairy free milk, some maple syrup, protein powder cinnamon, vanilla extract and a pinch of Pink Himalayan Rock Salt. The quinoa itself is a complete protein, so it does contain all essential amino acids, however there is only about 4.5g per 100g cooked. I personally wouldn’t consider it a significant source of protein, but every little helps!
I’m all about the visual when I have a little more time on my hands in the morning, even more so when I’m planning on taking a pic of course! Using a few different shape cutters for fruit and veggies alike will make them all the more appealing to big and little kids alike!
Quinoa Breakfast BowlPrint Recipe
- 180g cooked quinoa, white or tricolour
- 80g dairy free yogurt of choice
- 10g plant based protein of choice
- 60 - 80ml dairy free milk of choice
- 2 tsp milled flaxseed or whole chia seeds
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 2 tsp maple syrup
- Pinch of Pink Himalayan Rock Salt
Blend or whisk together dairy free yogurt, milk, protein, vanilla extract, and maple syrup until smooth.
Mix wet ingredients with flaxseed or chia seeds, quinoa, cinnamon, and salt.
Serve topped with a little more maple syrup and fruits of choice. I also added some hemp seeds, bee pollen and cacao nibs for a little bit of crunch!