Quinoa is a staple in my kitchen. It’s such a versatile ingredient I use it in recipes from breakfast to dinner to dessert.
This winter I have been craving a healthy and substantial breakfast. Specifically, I have been craving this quinoa breakfast bowl. For ease, I cook a pot of quinoa over the weekend and serve it with meals throughout the week. (I’ve been making organic sprouted quinoa from TruRoots.) For breakfast, I treat the cooked quinoa as cereal, eating it cold with fruit, almond milk and toppings like hemp and cacao. If you prefer hot cereal, heat the quinoa before eating.
Sprouted Quinoa Breakfast Bowl Recipe
1/2 cup cooked organic sprouted quinoa (cold or heated)
1/4 cup mango chunks (I used frozen, thawed mango)
1 teaspoon hemp seeds
1 teaspoon cacao nibs
2 to 4 tablespoons almond milk or coconut milk
Spoon cooked quinoa and mango chunks into a cereal bowl. Sprinkle with hemp seeds and cacao nibs. Add desired amount of almond milk or coconut milk.
Makes 1 breakfast bowl
More ways to eat quinoa for breakfast:
Seriously Super Cereal from My New Roots
Coconut Almond Quinoa Granola from Taste Love and Nourish
Quinoa Porridge with Salted Maple Almonds from My Little Larder
Almost Instant Breakfast Quinoa from Eating Clean Recipes