Sunday, January 26, 2014

Quinoa Protein Brekkie Bowl

Leisurely winter weekends are meant for warm, homemade breakfasts and this dish is packed with all sorts of healthy goodies.  Add a sprinkling of Chia Seeds to max out the protein punch.

Quinoa Protein Brekkie Bowl
The Karma Chow Ultimate Cookbook by Melissa Costello

1            cup rinsed quinoa
1/4         cup toasted, unsweetened coconut flakes ( I found at health food store)
1/4         cup toasted slivered almonds
1/4         cup raisins
2            tablespoons hemp seeds
              Pinch Cardamom (left out)
1            teaspoon cinnamon
1            tablespoon agave or maple syrup
              dash of sea salt
              Unsweetened nut, soy or coconut milk
              Optional:  Fresh fruit, a sprinkling of Chia Seeds for extra protein

Cook the quinoa on a stovetop per package directions (or cook 1 cup quinoa in a rice cooker with 2 cups water).

While the quinoa is cooking, heat the oven to 350 degrees F.  Spread the coconut and almonds on an ungreased, rimmed baking sheet and bake for 5 to 10 minutes, stirring once or twice, until golden brown.  Remove from the oven.

When the quinoa is done cooking, add the coconut, almonds, raisins,  hemp seeds, cardamom, cinnamon, agave nectar, and salt, and mix together.  Top with nut/soy or coconut mils to your liking and add fresh berries or a sprinkling of Chia Seeds.

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