- 5 Minutes
- 15 Minutes
- Makes 2 Servings.
Top this vegan quinoa breakfast bowl with cinnamon, bananas, almond slices, coconut flakes and fresh or frozen raspberries. Get the recipe!
- In a pot, combine the non-dairy milk, vanilla and salt and bring to a boil. Add quinoa and stir, then reduce heat to a simmer and cook uncovered for 12-15 minutes or until the quinoa has absorbed most of the liquid. Fluff with a fork and allow the quinoa to cool. Alternatively, for a way to use up leftover pre-cooked quinoa, simply add ¾ cup of milk, the vanilla and salt to cooked quinoa and stir to combine.
- When quinoa has cooled, add cinnamon and chia seeds and stir to incorporate. Then divide the quinoa mixture into two serving bowls and top each with more non-dairy milk if desired, plus almonds, blueberries, raspberries and banana slices. For a sweeter bowl, drizzle with agave or maple syrup.
- Serve cold or cover and refrigerate overnight for a ready-to-eat breakfast on busy mornings.