Description
This vegan quinoa breakfast bowl is loaded with powerhouse ingredients. This bowl is not only vegan but also gluten-free and soy-free and will help you get the day started right! #qunioabreakfast #healthyveganrecipes #wfpb #quinoa #blueberries #peaches #danielfastrecipes #glutenfree #soyfree
Ingredients
- 1 cup quinoa, dry
- 2 cups water
- 1/2 tsp ground cinnamon
- pinch of ground cardamom (optional)
- 2 pitted dates, minced
- 2/3 cup blueberries
- 2 small peaches, pitted and chopped
- 1 banana (preferably ripe)
- 1 Tbsp unsweetened shredded coconut
- 1/4 cup pecans
- 1/2 cup unsweetened plant-based milk (optional)
Instructions
Start by cooking the quinoa. Add water and dry quinoa to a medium pot uncovered and bring to a boil. Reduce heat to low, cover with a lid, and simmer for 8 to 10 minutes. Turn off the heat, keep covered, and let it sit for at least 5 minutes. It'll finish absorbing the rest of the water and be tender but not mushy.
While quinoa is cooking, chop peaches into bite-size chunks, and mince the dates. Slice or chop the banana. Set aside.
When quinoa is ready, stir in the cinnamon and cardamom (if using).
Assemble the bowl with quinoa on the bottom and top with fruit, pecans, and unsweetened shredded coconut.
If using, add a splash of your favorite unsweetened plant-based milk and enjoy!
Notes
EQUIPMENT/SUPPLIES
- Medium pot with lid
- Cooking spoon
- Measuring cup
- Measuring spoons
- Cutting board
- Knife
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American