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.\nPrep Time: 15 minutes\nCook Time: 15 minutes\nServings: 3-4\nIngredients:\n-1 cup of uncooked quinoa\n-2 cups of water\n-½ cup of raisins \n-½ cup cashews, soaked and drained\n-6 dates, soaked, pitted and drained\n-1 to 2 cups of plant-based milk (WESTSOY recommended) \n-Cinnamon \n-Sea salt \n-¼ a cup of coconut flakes (unsweetened)\n-Fruits and nuts of your choice\nInstructions\n\nPlace quinoa, water, a pinch of sea salt and raisins in a small stovetop pot, and cook per instructions on quinoa bag\nBlend soaked cashews and dates with a pinch of sea salt and enough plant-based milk to cover. Blend until creamy\nOnce 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\nRecommended additional toppings: Flaxseed, chia seed, pumpkin seed, walnuts, pistachios, sliced banana, fresh berries, or dried cranberries.\n\n\n \n\nBy Caroline DiNicola Fawley\nCaroline 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.