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Quinoa: It’s What’s For Breakfast, Lunch or Dinner

Talk about healthy!  Today you’re getting two new recipes for the price of one (okay, it’s all free but ya know what I mean).  You really can’t beat the nutritional benefits of this bowl-o-goodness or the Energy Bars below.  Both recipes are loaded with protein-rich quinoa.  Did you know it’s a complete protein?  Who needs meat?
Toasted Quinoa Breakfast Bowl
makes 2 cups
Ingredients:
1/2 C. quinoa, uncooked
1 1/4 C. non-dairy milk, vanilla flavor
1 tsp. chia seeds
1/2 tsp. pure vanilla extract
pinch of sea salt
pumpkin pie seasoning or cinnamon
1 Tb. agave nectar (or raw honey or pure maple syrup)
optional toppings:
walnuts
pecans
bananas, either mashed or sliced
raisins or dates
toasted shredded coconut
chocolate chips
Directions:
1.  Rinse and drain uncooked quinoa.  Place in a dry sauce pan over low-medium heat.  As the quinoa begins to dry and heat it “pops” like popcorn…but not out of the pan.  Stir it around as it toasts to ensure it doesn’t burn, about 3-5 minutes.
2.  Pour in the milk, stir and cover.  Increase heat to a boil.
3.  Once it comes to a boil, decrease heat to a simmer.  You may need to remove the lid to scrape down the sides.  Be sure to watch the pan so it doesn’t boil over!  Simmer for about 15 minutes or until most of the milk is absorbed.  It will be a little liquidy still which is preferred.
4.  Remove from heat and stir in vanilla, salt, spices and agave nectar.  Transfer to two serving bowls and top with your choice of goodies!
Try them without the chocolate drizzle too if ya like!
Quinoa Energy Bars
makes 10 bars
Ingredients:
1 C. uncooked quinoa, rinsed & drained
1 C. old-fashioned oats
1/2 C. peanut butter
3/4 C. pure maple syrup or raw honey
1 Tb. coconut oil
3 Tb. coconut sugar or date sugar
to drizzle:
3/4 C. vegan chocolate chips
1 Tb. non-dairy milk
Directions:
1.  Preheat oven to 350F.  Place uncooked quinoa and oats in a dry saucepan over low-medium heat.  Toast them by stirring occasionally over the heat for about 5 minutes.
2.  Remove from pan and transfer to a bowl.  Meanwhile, prepare a 8″x 8″ baking dish by spraying with non-stick spray (or line with parchment paper).
3.  In that same saucepan, melt coconut oil, peanut butter, maple syrup and sugar.  Stir well until everything is melted together.  Stir in toasted quinoa and oats, then transfer to prepared baking dish.  Press evenly into the pan and bake for 15 minutes.
4.  Remove from oven and let cool completely before cutting into bars.  To prepare the chocolate topping, melt together chocolate chips and milk in a sauce pan over low heat, stirring constantly.  Use a spoon to drizzle over the cut bars.  Chill in the ‘fridge for 25 minutes or until chocolate is hardened.  Store at room temperature in an air-tight container for up to one week.
                                              
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5.0 from 1 reviews
Toasted Quinoa Breakfast Bowl
Serves: 2 cups
 
Ingredients
  • ½ C. quinoa, uncooked
  • 1¼ C. non-dairy milk, vanilla flavor
  • 1 Tb. Kretschmer's wheatgerm
  • 1 tsp. chia seeds
  • ½ tsp. pure vanilla extract
  • pinch of sea salt
  • pumpkin pie seasoning or cinnamon
  • 1 Tb. agave nectar (or raw honey or pure maple syrup)
  • optional toppings:
  • walnuts
  • pecans
  • bananas, either mashed or sliced
  • raisins or dates
  • toasted shredded coconut
  • chocolate chips
Instructions
  1. Rinse and drain uncooked quinoa. Place in a dry sauce pan over low-medium heat. As the quinoa begins to dry and heat it "pops" like popcorn...but not out of the pan. Stir it around as it toasts to ensure it doesn't burn, about 3-5 minutes.
  2. Pour in the milk, stir and cover. Increase heat to a boil.
  3. Once it comes to a boil, decrease heat to a simmer. You may need to remove the lid to scrape down the sides. Be sure to watch the pan so it doesn't boil over! Simmer for about 15 minutes or until most of the milk is absorbed. It will be a little liquidy still which is preferred.
  4. Remove from heat and stir in vanilla, salt, spices and agave nectar. Transfer to two serving bowls and top with your choice of goodies!

2 Comments

  1. Hello! My kid and I are allergic to nuts and seeds, is there another ingredient that can be used instead of peanut butter for the quinoa energy bars? Thank you!

    Btw, my family loves the toasted quinoa breakfast bowl. Thank you for sharing!

    1. Hi Gisela! Sorry for such a late response. Let’s see, allergic to BOTH nuts and seeds? Wow! That makes it tricky for you I’m sure. There is an alternative that could work though! Try Soynut Butter made from roasted soybeans. You may have to purchase it online, unless Whole Foods has it. The other is Coconut Butter. Either one would be a great replacement for those bars. Thanks for asking and I’m so glad you liked the Quinoa Breakfast Bowl recipe!

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