Cinnamon-Quinoa Breakfast Bowl
Makes 3-4 Servings
½ cup quinoa
1 cup skim or 1% milk
½ tsp. vanilla
½ tsp. cinnamon
1 tsp. coconut oil
1-2 Tbsp. pumpkin seeds
2-3 tsp. chia seeds
2-3 tsp. honey
¼ to ½ cup vanilla Greek yogurt per cup (total around 1-1.5 cups yogurt)
½ cup sliced strawberries (total of 1-1.5 cups sliced strawberries
- In a medium saucepan on medium heat, mix quinoa, milk, vanilla and cinnamon and bring to almost a boil, stirring often. Add coconut oil and stir.
- Turn down heat to medium-low and cook for 15-18 minutes, stirring while cooking. Stirring will mix in the cinnamon and avoid sticking to the pan.
- Pour ½ cup into individual portion cups, if eating immediately then top with strawberries, honey, pumpkin seeds, yogurt, and chia seeds. Serve immediately.
- If saving for later, then cover with lid and re-heat in the microwave the next day. Add toppings before serving.