Looking for a protein boost in your breakfast bowl?
A combination of chewy oats and power packed quinoa will fill the bill. Black quinoa will
also give you a shot of antioxidants and who doesn’t need that?
There is no question that starting your day with a hearty breakfast has vast health benefits. One problem that I see a lot of my clients share is eating a well balanced meal. This recipe for quinoa oatmeal is a delicious answer to getting in sustaining complex carbs, priceless fiber and plant based protein.
If you are one of those people, who by late morning is starting to get tummy rumbles, you are in great company. The morning rush often has us grasping at a smoothie or bowl of oatmeal- both amazing choices- but without a balance of protein and some fats those carbs will burn off and leave you too soon. When we eat well balanced at our meals our blood sugar stays more even, our digestion is leveled out, and we absorb nutrients far more efficiently.
You may be thinking at this point that just getting anything down the hatch is a challenge, so let me give you a few simple tips to make your morning easier.
Breakfast Guidelines
#1 Eating anything rather than going hungry is a win. First thing in the morning your energy stores have been depleted and your beautiful brain needs fuel (along with that coffee) to be at it’s best. So you get a gold star for eating something.
#2 The more complex (read: fiberous) the better. Toast is good. Whole grain seedy toast is better. Oatmeal is amazing, quinoa oatmeal is a powerhouse. Adding fresh or frozen fruits is a plus.
#3 When making choices on the road or on the fly, opt for the foods with the most vibrancy. A banana on top of peanut butter toast beats out jam. Adding nuts on top of your oatmeal will give you healthy fats as well as minerals and great taste. Try to avoid processed foods such as cereal bars, but when the clock is against you- please refer to #1.
Pro Tips:
I make my quinoa oatmeal in 4-6 serving batches. I usually do this on Sunday morning when I have a few extra minutes. While I am making oats for my wife and myself, the batch get multiplied. After doling out our portions the rest goes into a container to scoop out over the next few days.
Into my batch I put cinnamon, flax meal and maple syrup, saving me those extra steps in the morning. To eat I place a serving of quinoa oats into a bowl with a splash of unsweetened plant milk, then microwave it for 1 minute. It all gets a good stir and then any other toppings go on top of that.
In a medium saucepan combine the coconut milk, quinoa, oats and water. Bring to a boil and reduce to a simmer. Cook stirring occasionally for 12 minutes until the quinoa is thoroughly cooked and the little "tails" come out. Stir in the cinnamon, flax, agave, and salt. Serve with grated pear, toasted coconut and a splash of cold coconut milk.
Ingredients
Instructions