Happy Spring everyone!
Although it’s technically spring, it’s still feeling a bit like winter in the northeast. Don’t you just love a delicious warm hearty bowl of goodness in the morning?! This coconut filled breakfast bowl stars quinoa (pronounced keen-wah), one of my favorite gluten free grains which is technically a SEED. Quinoa is a complete protein, meaning it contains all of the essential amino acids that are necessary in the diet. Learn more about plant based proteins in my last post, here. Quinoa has such a delicious, nutty texture and flavor that is so versatile, hence I’m eating it for breakfast! Quinoa has become such a popular trend, but it has been around for centuries in countries across the world! It is a great staple due to it’s high protein content as well as its notable magnesium and iron content, not to mention it’s 100% whole and unrefined (fresh plates approved).
QUINOA QU-RAZY!
For this recipe, I cooked the quinoa on the stovetop in unsweetened vanilla almond milk, which usually for quinoa takes about 15 minutes. You can also alter this recipe for a quicker morning bite such as making it the night beforehand in a jar or closed container and letting it sit overnight, allowing the quinoa to soften and the flavors to merge. Both ways are delicious! The flavor combinations are endless with quinoa for breakfast, but I thought I’d share one I’ve been loving lately like this vanilla coconut combo. Coconut is rich in Vitamin C, E B vitamins, and also contains iron and selenium. The Vitamin C from the coconut helps aid in the absorption of non-heme iron from the coconut itself and quinoa.
- 1/2 cup dry quinoa, rinsed
- 1 cup unsweetened vanilla almond milk
- 1/4 cup unsweetened coconut flakes, more for topping
- 2 tbsp. raw unfiltered honey
- 1 tbsp. organic virgin coconut oil
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- pinch of sea salt
- 1 tbsp. raw almond butter for topping
- 1/4 cup of blueberries for topping
- Start by adding the rinsed quinoa and almond milk to a medium saucepan over high heat, bring to a boil.
- When boiling, cover and bring down to a simmer, stirring occasionally.
- After 5 minutes, add the coconut flakes, coconut oil, vanilla extract, cinnamon, and salt. Stir to fully combine.
- Cook quinoa until quinoa is tender and almond milk is absorbed, about 15 minutes.
- Remove from heat and transfer to bowl, topping with more unsweetened coconut flakes, almond butter, and blueberries!
- Rinsing the quinoa beforehand removes saponins, which if not washed may give quinoa a bitter taste.
WHAT DO YA THINK?
Would you consider adding quinoa to your breakfast routine to keep it fresh and interesting?! This is such a great way to increase your fiber and whole grains in the morning instead of eating something like boxed cereal. It’s worth the extra effort to nourish your body and start your day with a bowl full of nutritious goodness!
+ It’s SPRING – which means summer is just 3 short months away! Work with me to achieve your health goals this spring and receive the professional knowledge and accountability to keep you on track! Contact me here!
