Breakfast Quinoa

I had some success last night trying to make breakfast quinoa and wanted to share!

Breakfast Quinoa




1 cup quinoa, rinsed
2 cups water
1 chai tea bag
2 cups unsweetened coconut milk
~3 tablespoons of brown sugar
any fruit(s) you’d like

1. Cook quinoa in rice cooker or in a saucepan, add the chai tea bag with the cooking water. Once cooked move into a bowl and allow to cool. Fluff with fork.
2. Chop up your fruits! Today I used raspberries and a peach.
3. Once quinoa has cooled divide it into 5 16oz mason jars (for quick grab-n-go in the morning).
4. Divide 2 cups of unsweetened coconut milk among the jars and pour on top of the quinoa.
5. Add 1 teaspoon of brown sugar per jar.
6. Top with your fruit and seal up.
7. Heat up in the morning and enjoy!

You can substitute the coconut milk for any non-dairy milk or yogurt as well as the brown sugar for agave or maple syrup. The chai bag is what really brings the flavor to the quinoa. I like this recipe because there are so many flavor combinations. You could do cinnamon and apple in the fall, peach and mango in the summer, etc.

makes 5 servings

per serving:
Calories- 192
Carbs- 34g
Fat- 4g
Protein- 4g
Sodium- 7mg
Sugar- 10g