CHAI QUINOA BREAKFAST BOWL

By Peggie

Chai spices are infused with quinoa and healthy seeds and then topped with fresh berries, nuts, and coconut for a nourishing sweet breakfast that is vegan and gluten free.

Ingredients

• 1/2 1/2 1/2 cup dried quinoa
• 1/2 1/2 1/2 cup dried quinoa
• 1/2 1/2 1/2 cup dried quinoa
• 1 3/4 1 3/4 3/4 cup unsweetened milk I used coconut milk
• 1 3/4 1 3/4 3/4 cup unsweetened milk I used coconut milk
• 1 3/4 1 3/4 3/4 cup unsweetened milk I used coconut milk
• 2 2 2 tbsp each hemp chia, and ground flax seeds
• 2 2 2 tbsp each hemp chia, and ground flax seeds
• 2 2 2 tbsp each hemp chia, and ground flax seeds
• 2 2 2 tbsp chai spice mix enclosed in loose-leaf tea infuser or wrapped in cheesecloth and tied with twine
• 2 2 2 tbsp chai spice mix enclosed in loose-leaf tea infuser or wrapped in cheesecloth and tied with twine
• 2 2 2 tbsp chai spice mix enclosed in loose-leaf tea infuser or wrapped in cheesecloth and tied with twine
• Toppings optional, use as desired: fresh strawberries, fresh raspberries, unsweetened coconut, toasted pecans, maple syrup/honey, ground cinnamon/chai spice, extra warm milk
• Toppings optional, use as desired: fresh strawberries, fresh raspberries, unsweetened coconut, toasted pecans, maple syrup/honey, ground cinnamon/chai spice, extra warm milk
• Toppings optional, use as desired: fresh strawberries, fresh raspberries, unsweetened coconut, toasted pecans, maple syrup/honey, ground cinnamon/chai spice, extra warm milk

Details

Servings 2
Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

Bring quinoa, milk, and seeds to simmer in saucepan. Reduce heat to low, add spices, and simmer until quinoa is tender, about 15 minutes. Add more milk if needed throughout cooking. Remove from heat, remove spices, and fluff with fork.
Transfer quinoa to serving bowls and top with berries, coconut, pecans, maple syrup/honey, spices, and/or warm milk as desired.