Apple Cinnamon Seedy Quinoa Porridge
This morning we woke up to a solid 6 inches of snow. It is only November 3rd. I AM NOT READY FOR THIS. Suddenly my normal breakfast smoothie seemed totally inappropriate. Forced to improvise, I came up with this yummy breakfast bowl that is low in sugar but high in healthy fats and plant based protein. I layered warm coconut quinoa with seedy chia pudding and topped it all with nut butter, cinnamon and apples, which, as it turns out, is a WINNING COMBO. So I guess I should be grateful for the snow, 'cause this recipe came out of it! #silverlining
Hubby and I are on a cleanse for the month of November, so we're avoiding foods that we're sensitive to, like dairy, eggs and wheat, as well as all sugar and alcohol. It has me thinking... breakfast can be so tough for people with food sensitivities! I wanted to share this recipe for all of you who struggle to find inspiring, allergen-free breakfasts because it contains no eggs, soy, wheat, gluten, dairy or sugar, but it's genuinely DELICIOUS. The chia pudding mixed with the quinoa, apples and nut butter create this nice combo of creamy and crunchy that is somehow so satisfying. It does require a bit of prep, but it's well worth it since it makes enough for several servings. It would be a great option for make-ahead breakfasts for a busy work week!
Sugar-free Seedy Chia Pudding:
2 cups cashew or coconut milk
1/4 cup chia seeds
2 tbsp flax seeds
1/4 cup hemp seeds
1/4 cup sunflower seeds
10-20 drops stevia
1/2 tsp vanilla
For the quinoa:
1 cup white quinoa
1 cup coconut milk (full fat- from a can)
1 cup water
pinch of salt
1 granny smith apple, diced
1 tbsp cashew/almond butter
1/2 tsp cinnamon
For the seedy chia pudding: Combine all of the ingredients in a glass container and give them a good stir with a whisk or fork. Let it sit for a few minutes, then stir again to make sure the chia doesn't clump together. Let it all sit in the fridge for at least an hour until it has a nice pudding texture. Overnight is even better.
For the quinoa: Combine coconut milk, salt, quinoa and water in a saucepan and bring to a boil. Turn down to a simmer and let it cook for 15 minutes, until water is absorbed and quinoa is fluffy. Remove from heat. Do not cover. You can also use a rice cooker for this step, which is what I do because #lazygirllife.
Put it all together: While the quinoa is still warm, spoon about 3/4 cup into a bowl. Top with 1/4-1/2 cup of the chia pudding. Sprinkle on the cinnamon and then add 1 tbsp of nut butter and all of the apple pieces on top.
The quinoa and chia pudding should last at least 3 days in the fridge. I usually heat up the quinoa first and then add everything else, but if you want to make breakfast for the next few days, divide the quinoa and chia pudding evenly between a couple mason jars, like a parfait, and store them in the fridge. When you're ready to eat them you can add the rest of the toppings and enjoy it at room temperature or warm it up in a saucepan before adding the toppings. You might end up with more chia pudding than quinoa for your breakfast bowls, but the chia pudding is really a recipe on it's own- it's nice to have extra around to serve with berries for a quick snack!