The first time I made a quinoa breakfast bowl was with a very health conscious co-worker in mind. She always brought me little healthy snacks and I thought I would make breakfast for her and some of the other employees trying make better eating choices. Before I knew it I was proudly dishing out quinoa to all the kitchen staff. Those sweethearts forced a smile as they choked down an all natural peanut butter drizzled pinterest disaster until finally I took a bite and demanded everyone throw it out immediately.
Round two was held in secret and of course yielded a wonderful breakfast. Such a delicious breakfast that I added to my and have already announced at work that I will be holding a redo very soon. I am sure they can’t wait…
Quinoa Breakfast Bowl
1/2 cup quinoa
2 cups water
1/4 cup coconut milk cream
pinch of salt
Berries, bananas, nuts and any other toppings
Bring quinoa, water and cream to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Remove from heat and transfer to a dish or pan for cooling.
Once quinoa has cooled, portion into four containers. ( I make one bowl and freeze the other 3 without yogurt and toppings)
Add a dollop of your favorite yogurt and whatever toppings you are in the mood for. My current favorite is strawberry cheesecake yogurt with a smidge of strawberry preserves, fresh berries and graham cracker crumbles.