Warm Quinoa Breakfast Bowl
We all know that breakfast is the most important meal of the day, but let’s keep it real sometimes it feels like “ain’t nobody got time for that.” If you’re a mother of course, then there isn’t much choice… you’re going to have to pull it together.
Enter quinoa porridge, a warm, sweet treat that might be the quickest healthy breakfast you’ve ever made. If you pre-make your quinoa as I do, then this bowl is an easy 3-minute task. A great alternative to oatmeal, it is high in protein, gluten-free and packed with vitamins and antioxidants.
- 1 ½ cup cooked quinoa
- 2 cups almond milk (or any other milk)
- 2 cup mixed berries
- 1 banana
- 2 tsp hemp seeds
- 2 tsp chia seeds
- 1 tsp flax meal
- 1 tbsp pumpkin seeds
- 1 tbsp coconut nectar
- A dash of cinnamon
Place the cooked quinoa in a medium saucepan. Add nut milk to cover quinoa and a dash of cinnamon.
Place over medium heat and bring to a simmer.
Add coconut nectar. Mix well and top with berries.
Sprinkle hemp seeds, chia seeds, and flax meal atop.
Drizzle a little coconut nectar over the top. Serve immediately.
A protein-rich superfood, quinoa is a complete protein that contains 9 of the 10 essential amino acids. Adults only need the 9.
Hemp seeds include all 10 of the essential amino acids your little ones need. They’re abundant in omega-3 fatty acids, and they contain a specific omega-6 fatty acid (GLA) not found anywhere else.
Chia seeds are extremely high in calcium. Gram for gram, they provide more calcium than most dairy products. They balance blood sugar and provide sustained energy that lasts for hours. The word “chia” actually means strength (an old Mayan language).
Flax meal helps to improve brain function in children and stimulates healthy development of the brain and eye tissues. It can also help your little ones with constipation. I use the ground version of flaxseed because it is easier to digest. It’s an excellent source of protein, fiber and other nutrients that aid in healthy digestion. Keep your flax meal in the freezer so it keeps longer and retains nutrients.
Pumpkin seeds are a great source of vitamin-E. They are also high in magnesium, which is a key mineral for bone health. I love that they add a crunchy texture to the bowl.
The best part about this recipe is that there is none. That’s right, there’s no real need for a measuring cup. The measurements are there to guide you, but you can just run with it too. You might like your porridge with coconut milk while I make mine in almond milk. You may want to add a bit more coconut nectar if you find you prefer a sweeter breakfast, and you can always change up toppings to keep it fresh and interesting.
It’s pretty foolproof. You just simply need to have the ingredients in your pantry. Toss them together and enjoy.