Easy and Delicious Quinoa Breakfast Bowl

2-3 servings depending on portion sizes

Course Breakfast

Prep Time 5

Cook Time 12

Total Time 1 10

Servings 2 servings

Calories 300kcal

2/3 cup quinoa, rinsed 1 1/2 cups dairy-free milk (like almond or oat milk) 1/2 cup water (plus an additional 1/2 cup to add later) 1 tbsp maple syrup 1/2 tsp vanilla extract 1/3 cup thick coconut yogurt
toppings: 1/4 cup frozen blueberries 2 tbsp pumpkin seeds 2 tbsp nut butter (like almond or peanut butter) extra coconut yogurt, to taste

in a medium pot, combine the rinsed quinoa, 1 1/2 cups dairy-free milk, and 1/2 cup water.
bring to a boil over medium heat, then continue cooking on medium heat for about 10-12 minutes, stirring occasionally.
if the quinoa needs more liquid to soften, add an additional 1/2 cup of water and stir until absorbed, about 3 more minutes or until fully cooked.
once the quinoa is cooked, remove from heat, cover with a lid, and let it sit for 3-5 minutes to fluff up.
after resting, stir in the maple syrup, vanilla extract, and 1/4 cup coconut yogurt.
divide the quinoa into two bowls and top with frozen blueberries, pumpkin seeds, nut butter, and extra coconut yogurt. serve warm and enjoy!