Ingredients
Quinoa Base
- 1/2 cup quinoa (uncooked)
- 1 1/4 cups Almond Breeze unsweetened almond milk coconutmilk blend
- 1 teaspoon ground cinnamon
- 1 tablespoon maple syrup
- 1 tablespoon almond butter
Toppings
- 1 banana
- 1/4 cup sliced almonds
- 1/4 cup coconut flakes
Instructions
- Cook the Quinoa: Add the uncooked quinoa and Almond Breeze unsweetened almond-coconut milk blend into a small saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Cook for about 15 minutes, stirring occasionally until the quinoa is creamy and fully cooked.
- Add Flavors: Stir in the almond butter, maple syrup, and ground cinnamon into the cooked quinoa until everything is well combined and creamy.
- Assemble the Bowls: Divide the cooked quinoa mixture evenly into two bowls. Top each bowl with sliced banana, sliced almonds, and coconut flakes for added texture and flavor.
Notes
- You can substitute almond-coconut milk with any plant-based milk of your choice.
- For extra protein, consider adding a scoop of your favorite protein powder after cooking.
- The quinoa can be cooked ahead of time and stored in the refrigerator for up to 3 days.
- Adjust maple syrup amount to taste if you prefer it less or more sweet.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
