Vegan Quinoa Breakfast Bowl
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!
Servings: 4
Calories: 294kcal
Ingredients
- 1 cup quinoa dry
- 2 cups water
- ½ tsp ground cinnamon
- pinch of ground cardamom optional
- 2 pitted dates minced
- ⅔ cup blueberries
- 2 small peaches pitted and chopped
- 1 banana preferably ripe
- 1 Tbsp unsweetened shredded coconut
- ¼ cup pecans
- ½ 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
Meal Prep Tip: Feel free to meal prep this delicious, grab-and-go power breakfast by layering quinoa with fruit and nuts in a mason jar or other meal prep container. This will keep well in the refrigerator for up to 3 days.
Nutrition
Calories: 294kcal | Carbohydrates: 48g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 58mg | Potassium: 503mg | Fiber: 7g | Sugar: 14g | Vitamin A: 255IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 3mg
