This is another great way to use leftover quinoa. This wholesome, high fiber and protein breakfast will truly keep you full and satisfied all morning long!
Ingredients:
(serves 1)
I cup cooked quinoa
½ cup unsweetened almond milk
½ banana, sliced
¼ tsp cinnamon
2 tbsp toasted pecan pieces
2 tbsp toasted shredded coconut
Small handful of blueberries
Directions
Add cooked quinoa, almond milk, cinnamon, and banana slices to a small saucepan and cook over medium-low heat for about 5-10 minutes or until quinoa is warmed through and has absorbed the almond milk. Add more almond milk if needed.
Place into a breakfast bowl, top with pecans, shredded coconut, and blueberries and serve
Alternatively (and if you have the time), take uncooked quinoa and cook it according to package cooking directions, with almond milk as the liquid.
Feel free to get creative with this recipe! Top with sliced apple, add in maple syrup or honey, chia or hemp seeds, pomegranate seeds and figs… you name it!
