Quinoa Breakfast Bowl
2014-05-25 12:51:28
High protein, Clean, simple to make breakfast
Ingredients
- 3/4 teaspoon extra-virgin coconut oil
- 2 teaspoons ground cinnamon
- 1 cup quinoa, rinsed
- 1 cup light coconut milk
- 1 tablespoon pure maple syrup
- 2 tablespoons shredded unsweetened coconut
- 2 tablespoons chopped unsalted almonds
- 1 cup fresh blueberries or sliced strawberries
Instructions
- Heat oil in a medium-sized saucepan on medium heat.
- Add cinnamon, stirring constantly for about 1 minute.
- Stir in quinoa until evenly coated. Add coconut milk then cover and bring to a boil.
- Once boiling, remove lid and reduce to a simmer until milk has been absorbed, about 12 minutes. Stir in maple syrup.
- Divide porridge among 4 serving bowls. Top with shredded coconut, almonds, and fruit.
Notes
- 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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