Before you call me a hippy, quinoa is not as boring as you might think. It can be but if made the right way it will be a great staple for your family as an alternative to rice or oatmeal. In this case, I’ve whipped up a great breakfast dish that takes a little bit to cook up but can be saved for mornings all week. Quinoa is a higher protein grain that delivers all nine of the essential amino acids – building blocks of muscle! The carb count is a little on the high end of our recommended levels but paired with greek yogurt, or eggs this is a protein friendly way to have healthy whole grains in your diet.
- 1 teaspoon coconut oil
- 3/4 cup raw quinoa, rinsed well and dried
- 15 ounces unsweetened vanilla almond milk
- pinch of salt
- 1-2 tsps maple syrup / agave
- 1-2 tablespoons unsweetened shredded coconut
- 1/2-3/4 cup blueberries (fresh or frozen)
- Vanilla extract
Melt the coconut oil over medium heat. Add the quinoa and cook, stirring frequently, until it is toasted and golden brown, about five minutes. Next, add the almond milk and a pinch of salt and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed, about 12-20 minutes. Fluff the quinoa with a fork, then stir in the vanilla, cinnamon and syrup to taste. Top each bowl with the shredded coconut and blueberries.
If quinoa isn’t your thing, I have a great alternative for you. These handy packets of oatmeal make eating breakfast anywhere easy and healthy. 2 min and 30 seconds in the microwave, mix in your favorite protein source and you’re good to go.