Quinoa Breakfast Bowl
High protein, Clean, simple to make breakfast
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Ingredients
  1. 3/4 teaspoon extra-virgin coconut oil
  2. 2 teaspoons ground cinnamon
  3. 1 cup quinoa, rinsed
  4. 1 cup light coconut milk
  5. 1 tablespoon pure maple syrup
  6. 2 tablespoons shredded unsweetened coconut
  7. 2 tablespoons chopped unsalted almonds
  8. 1 cup fresh blueberries or sliced strawberries
Instructions
  1. Heat oil in a medium-sized saucepan on medium heat.
  2. Add cinnamon, stirring constantly for about 1 minute.
  3. Stir in quinoa until evenly coated. Add coconut milk then cover and bring to a boil.
  4. Once boiling, remove lid and reduce to a simmer until milk has been absorbed, about 12 minutes. Stir in maple syrup.
  5. Divide porridge among 4 serving bowls. Top with shredded coconut, almonds, and fruit.
Notes
  1. Nutrients per serving (1/4 of quinoa breakfast porridge): Calories: 300, Total Fat: 12 g, Sat. Fat: 7 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 2 g, Carbs: 40 g, Fiber: 5 g, Sugars: 10 g, Protein: 10 g, Sodium: 38 mg, Cholesterol: 5 mg
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