Quinoa breakfast bowl with nuts and banana
Quinoa bowl for two
Time for a quick and nutritious breakfast. Did you know that quinoa is filled with protein? If you’re following a vegetarian diet this is a great way to start the day with a dose of protein. Quinoa has all the essential amino acids and on top of that it is gluten free. And in a lot of countries it is now also available locally grown and produced which saves food mileage.
When you use quinoa it is a good idea to wash it thoroughly beforehand removing the saponins that coat the seeds. If you don’t wash it you will get a foam on top of the quinoa which can taste slightly bitter.
As a vegetarian it is sometimes a challenge to eat enough omega 3 fatty acids and while quinoa has only a little bit, every bit counts right? On top of that it is also filled with calcium, magnesium, manganese, vitamine B, E and of course dietary fibers. All in all a great choice for breakfast, lunch or dinner.
I sometimes get people pulling funny faces if I tell them I like quinoa for breakfast, so here is the proof that it can be done and is quite delicious. I tend to cook a big batch of quinoa at the beginning of the week. This keeps in the fridge for about a week or you can freeze it in batches and take out when you need it.
- 100 gram cooked quinoa cooled
- handful of mixed roasted nuts unsalted of course
- Grated coconut about a tablespoon per bowl
- 1 banana
- agave syrup
- coconut yogurt
Start by pouring the coconut yogurt (of course you can substitute with regular yogurt or soy yogurt if you want) and add the quinoa in the middle of the bowl.
Divide the rest of the ingredients over it and serve immediately