Golden Quinoa Breakfast Bowl (vegan, gluten-free, paleo, nut free friendly)
This golden quinoa breakfast bowl has been on repeat for me as of late. I decided to switch it up a little bit from my normal oatmeal cauli bowls and I am LOVING it.
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Ingredients
- 1/2 cup quinoa, rinsed well
- 1/2 cup water
- 1/2 cup coconut milk or almond milk (or any non-dairy milk)
- 1 tsp ground cinnamon
- 1/2-1 tsp turmeric (start with 1/2 tsp if you are new to turmeric)
- couple twists of cracked black pepper (helps with turmeric absorption)
- splash of coconut or almond milk (about 1/4 cup)
- heaping 1 tsp maca powder, optional (I used gelatinized maca for easier digestion…no, it doesn’t contain gelatin)
- 1 tsp pure maple syrup, or to taste
- a couple spoonfuls of non-dairy yogurt
- toppings: fruit, granola, hemp seeds, coconut, nut/seed butter, more yogurt
Instructions
- In a small pot, add your quinoa, water, choice of milk, cinnamon, turmeric, and black pepper. Stir and bring to a boil. Once boiling, turn the heat to low and cover with a lid. Cook for 15 minutes.
- Turn heat off and let it sit for 1-2 minutes. Uncover and add a splash of milk, maca powder, and maple syrup. Stir until well combined.
- Split into two bowls. Add a couple spoonfuls of yogurt to each bowl and stir it into the quinoa. This makes it extra creamy. Top with your favorite toppings. I love fruit, granola, hemp seeds, and a little nut butter. I also like to add a splash more of milk to make it more of a porridge consistency. Enjoy!
Servings: 2