Slow Cooker Quinoa Breakfast Bowl
Cooking the quinoa in the slow cooker overnight allows the flavors to meld and makes for an easy, hands-off breakfast. The quinoa provides complex carbs, protein and fiber, while the toppings add antioxidants, healthy fats and extra flavor. Feel free to customize the toppings based on your preferences and what you have on hand.
Ingredients
- 1 cup quinoa rinsed
- 2 cups unsweetened almond milk or milk of choice
- 1/2 cup water
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of salt
- Toppings:
- Fresh berries strawberries, blueberries, raspberries
- Sliced almonds or chopped walnuts
- Unsweetened shredded coconut
- Nut butter almond, peanut, cashew
Instructions
- Add the rinsed quinoa, almond milk, water, maple syrup, vanilla, cinnamon and salt to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the quinoa is tender and has absorbed most of the liquid.
- Stir the quinoa to fluff it up. If it seems too thick, add a splash more almond milk.
- Spoon the cooked quinoa into bowls. Top each serving with fresh berries, nuts, coconut and a dollop of nut butter as desired.
- Serve warm and enjoy your nutritious breakfast bowl!
Nutrition
Calories: 350kcalCarbohydrates: 110gProtein: 24gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gSodium: 15mgPotassium: 967mgFiber: 12gSugar: 1gVitamin A: 27IUVitamin C: 0.04mgCalcium: 94mgIron: 8mg
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