Winter Breakfast Bowl

Generally I’m an egg for breakfast type of person, but it felt like time for a change. After a bit of exploring I created this winter bowl. I like my breakfasts to be hearty, so I stay satisfied until lunchtime, but they also need to be quick to make, so I have time to sit and enjoy them. This one delivered!

This bowl uses quinoa as the base, which can be cooked in advance and kept in the fridge. Plus its gluten and dairy free, so an excellent option for people with specific dietary requirements.

Currently I’m obsessed with hemp hearts, also known as hemp seeds. They are deliciously nutty, and add a lovely texture to the dish. Hemp hearts are an excellent source of protein, and also contain omega fatty acids, both of which help with satiety. Hope you enjoy this as much as I do!

Serves 1

Ingredients:

• 3/4 cup of cooked quinoa (I cook a batch to have on hand for the start of the week)

• 1 tsp flaxseed

• 1 tsp chia

• 1 tsp cinnamon

• 1 Tbs hemp protein (optional)

• Dash of vanilla bean extract

• Pinch of salt

• 1/2 cup nut milk of choice

• 1/2 cup water

Additions

• 1 tsp nut butter or tahini

• 1 tsp hemp seeds

• 1 small banana or ½ cup blueberries

   

Instructions:

1. Add everything into a saucepan and cook until heated through, adding extra water as needed to get your desired consistency.

2. Pour into a bowl and top with your favorite additions.

3. Enjoy!