Start your day right with this protein-packed, fiber-licious vegan quinoa breakfast bowl! Not only will this hearty breakfast keep you fueled through lunch, it’s also sweet enough to eat for dessert! Fear not, there are 0 grams of refined sugar; all of the sweetness comes from naturally grown dates and raisins. Get creative and top with your favorite fruits, nuts, and seeds. Prep Time: 15 minutes Cook Time: 15 minutes Servings: 3-4 Ingredients: -1 cup of uncooked quinoa -2 cups of water -½ cup of raisins -½ cup cashews, soaked and drained -6 dates, soaked, pitted and drained -1 to 2 cups of plant-based milk (WESTSOY recommended) -Cinnamon -Sea salt -¼ a cup of coconut flakes (unsweetened) -Fruits and nuts of your choice Instructions Place quinoa, water, a pinch of sea salt and raisins in a small stovetop pot, and cook per instructions on quinoa bag Blend soaked cashews and dates with a pinch of sea salt and enough plant-based milk to cover. Blend until creamy Once quinoa is cooked, mix with cashew mixture, coconut flakes, and fruits/dried fruits and nuts of your choosing. Add more plant-based milk if desired Recommended additional toppings: Flaxseed, chia seed, pumpkin seed, walnuts, pistachios, sliced banana, fresh berries, or dried cranberries. By Caroline DiNicola Fawley Caroline is a plant-based chef, recipe designer, and whole food plant-based nutrition educator, with a Plant-Based Nutrition Certificate from the T. Colin Campbell Center for Nutrition Studies.
