With 14 grams of plant-based protein per serving, this cinnamon quinoa vegan breakfast bowl is the hearty and healthy breakfast you’ve been looking for since giving up eggs. It will keep you fueled even if you have to skip lunch without a sugar crash. Natural sugars for the win!
Cook Time: 15 minutes
Prep Time: 15 minutes
Recipe Category: Breakfast
1 cup uncooked quinoa
2 cups of water
½ cup raisins
½ cup cashews (soaked and drained)
6 dates (soaked, pitted and drained)
2 cups unsweetened non-dairy milk
¼ cup coconut flakes (unsweetened)
Cinnamon to taste
Sea salt to taste
Your choice of fruits, nuts, and seeds as garnish.
Cook on the stove top as per instructions on quinoa bag...
Pinch of sea salt
Blend until creamy...
Pinch of sea salt (optional)
Enough unsweetened non-dairy milk to cover.
- Combine cooked quinoa and cashew date mixture.
- Fold in coconut flakes.
- Garnish with your choice of fruit, nuts (try flaxseed, chia seeds, pumpkin seeds, walnuts, pistachios, sliced banana, fresh berries, or dried cranberries).