Good morning breakfast bowl! We've filled these with oatmeal, yogurt, and all our favorite toppings. Today's the day to try having quinoa for breakfast! It's another gluten-free option that will keep you full for hours.
Not sure how to flavor it? Try cinnamon and vanilla, or cook it in coconut milk!
- 2 1/ 4 cups coconut milk, or other non-dairy milk
- 3/ 4 cup uncooked quinoa
- 1/ 2 teaspoon cinnamon
- 1/ 2 teaspoon nutmeg
- 1/ 2 teaspoon ground cardamom, optional
- 3 teaspoons tahini, divided
- 1 teaspoon maple syrup
- pinch salt
- Orange, sliced for garnish
- Blood orange, sliced, for garnish
- Chocolate, for garnish
Pour 2 cups of plant milk into a saucepan over high heat. Bring milk to a boil, add quinoa and reduce heat to medium and simmer, covered, for 15 minutes. Add the spices.
Remove from the heat, add 1/4 cup of milk and the 2 teaspoons of tahini sauce. Set aside. Take 1 teaspoon of tahini and combine it with 1 teaspoon of maple syrup. Add the cooked quinoa porridge in the bowl, topped it with sweet tahini sauce, fruits, dark chocolate and enjoy!