Chia Hemp Quinoa Breakfast Bowl
I love porridge in the morning, in fact I ate oatmeal every morning for most of my life! But now I like to switch it up sometimes and use other ingredients to make a porridge as well. Quinoa is one of my favorites. It has protein and fiber to keep me full. I like to add in some other ingredients as well to make it extra hearty, some hemp seeds and chia seeds. Not only do they add texture, but heart healthy omega 3s too. Lastly, although this porridge is good as it is with creamy coconut milk and a little sweetness, I like to serve it in a bowl topped off with goodies like fresh berries, nuts, and cacao nibs. It makes breakfast more exciting! Have this for breakfast, and you will be feeling good until lunch time!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a saucepan, combine the quinoa and water and bring to a boil. Lower to a simmer, cover with a lid, and let cook on low heat for about 7-10 minutes until the quinoa is tender and the grains are puffed up and fluffy.
- Remove quinoa from heat, and add in the seeds, coconut milk, maple syrup, sea salt and vanilla. Stir until blended.
- Spoon porridge into bowls, and top with desired toppings.
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- Heart Healthy
- Child Friendly