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Alkaline Quinoa Breakfast Bowl with Almond Milk

Alkaline Quinoa Breakfast Bowl with Almond Milk

Start your day with the creamy and nutritious Alkaline Quinoa Breakfast Bowl with Almond Milk. Packed with protein and customizable toppings for a healthy morning treat.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup quinoa rinsed thoroughly
  • 2 cups almond milk unsweetened
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract
  • a pinch sea salt

Equipment

  • Fine-mesh strainer
  • Medium saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Optional equipment

Method
 

  1. Rinse the quinoa under cold water to remove any bitterness and drain well.
  2. In a medium saucepan, combine the rinsed quinoa, almond milk, and a pinch of sea salt.
  3. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low, cooking uncovered and stirring occasionally until the quinoa absorbs most of the liquid.
  4. Stir in the maple syrup and vanilla extract once the quinoa is cooked.

Nutrition

Calories: 240kcalCarbohydrates: 45gProtein: 8gFat: 6gSaturated Fat: 0.5gSodium: 150mgPotassium: 450mgFiber: 6gSugar: 5gVitamin A: 2IUVitamin C: 4mgCalcium: 20mgIron: 15mg

Notes

Experiment with different toppings each day to keep things exciting. Make a big batch of plain quinoa and customize it throughout the week. For a richer flavor, use homemade almond milk. If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. Reheat with a splash of almond milk or enjoy cold as a pudding-like treat. Freezing individual portions in freezer-safe containers is also an option for longer storage, keeping for up to a month.
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