Don’t always have time for breakfast in the morning? Try our Quinoa Breakfast Bowl for those busy mornings. It will delight your taste buds while giving you a boost of energy. Plus, it’s gluten-free, lactose-free, and has no added sugar!
Do you ever find yourself without time to eat breakfast in the morning before heading to work? Or are you one of those people who find it difficult to eat first thing in the morning but then get really hungry around 9:30 or 10:00 a.m.?
So you rush to grab chocolate bars from vending machines at your workplace, subway stations, or the tobacco shop next to your office. Yes, I know, I’ve been there too 😉 And it’s not ideal. For my part, my blood sugar would drop and I’d pass out! Not to mention the extra pounds around my stomach and thighs.
And do you indulge in chocolate bars from vending machines in subway stations or the local tobacco shop?
Quinoa Breakfast Bowl, ideal for busy mornings
In both cases, a quinoa breakfast could be your best friend on busy mornings. Now, I should warn you that you’ll need to do a little planning the night before. But on the big day, you can just grab your jar from the refrigerator and head off to work or catch the 6 a.m. train, knowing that once you settle down, you’ll be able to enjoy a healthy and delicious breakfast.
But why have quinoa for breakfast?
Ah, quinoa… not really a grain, it belongs to the Chenopodiaceae family, along with spinach, Swiss chard, and beets. It is rich in protein (and yes, it has all the essential amino acids), making it a super interesting food for vegetarians.
It’s easy to digest and provides energy first thing in the morning. Topped with some fresh fruit, nuts, almonds, and raisins, a quinoa breakfast will be your ally on busy mornings.
Another advantage: it cooks like rice. You can make a whole potful (well, almost 😊) and your breakfasts for the week will be practically ready!
Let me explain…
Quinoa Breakfast Bowl recipe
Preparation time: 5 minutes
Cooking time: 20 minutes (the night before)
Ingredients for one bowl (or a jar to take with you)
3 tablespoons of cooked quinoa
1 piece of fruit
Plant-based milk
1 tablespoon of flaxseed oil
Optional
Almonds, hazelnuts, raisins, coconut, prunes, cocoa, chocolate, spirulina, vanilla, cinnamon, pollen, etc.
The day before, prepare the quinoa
I usually follow the instructions on the package, which are to wash 1 cup of quinoa under cold water and cook it with 2 cups of water, covered, for 10 to 15 minutes. Then I let it sit for a few minutes while the quinoa swells.
For reference, 1 cup of quinoa was enough to make 6 breakfasts.
The night before or the morning before you leave
Put 3 tablespoons of quinoa, a fruit cut into small pieces, a little plant-based milk (I’m not a fan when it’s too wet, but it’s up to you), flaxseed oil, and your chosen toppings in a jar. Close it up and pop it in your bag with a small spoon.
Cooking tip
If you prepare it the night before, be careful, as some fruits will brown and lose their vitamins. Add lemon juice to prevent this from happening. It will also add a tangy flavor.
