Quinoa Chia Breakfast Bowl
It’s about that time for another midweek inspiration—this week is a quick, warm and hearty breakfast idea that’s good for you too! I probably make quinoa once a week and when I make it I always make some extra—I season a portion of it for whatever I’m using it for and set aside the rest, unseasoned, and put it in the fridge to have on hand in case I get any last minute ideas and want to be able to use some in a pinch later on in the week. I like the quinoa in this recipe because I really like quinoa and the fact that it’s so good for you, but if you’re not a fan of quinoa or don’t have any on hand, you could always substitute the quinoa with oatmeal. Also, if you don’t have any mangoes or blueberries, or aren’t a fan of either, you can substitute whatever fruit you’d like—bananas would probably be nice—and you can add some chopped pecans or other nuts for a little crunch. Whatever changes you make, this is a quick, easy, yummy and healthy breakfast!
| Servings | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 1 | 2 mins. | 2 mins. | 4 mins. |
Ingredients:
- ¼ cup chia seeds
- ¾ cup cooked quinoa
- 1 cup almond milk—I use unflavored, unsweetened
- 1 teaspoon maple syrup
- ¼ teaspoon cinnamon
- ½ cup Mango chunks
- Handful of blueberries
Directions:
- Add chia seeds and almond milk to a cereal bowl and whisk together with a fork or small whisk (this is to prevent clumps of chia seeds from forming).
- Add cooked quinoa to milk and chia seeds. Microwave for a minute and a half. If you don’t like using a microwave, you can heat the milk over low heat in a small saucepan until hot. Pour over chia seeds and gently whisk together, then add in quinoa.
- Once hot, top with maple syrup, cinnamon and fresh fruit.
- Serve and enjoy!
