Strawberry Chia and Quinoa Breakfast
Strawberry Chia and Quinoa Breakfast recipe. A simple idea for using up leftover quinoa. Gluten-free, vegan, and low-glycemic.
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 2 portions 1x
- Category: Breakfast
Scale
Ingredients
- 1 cup cooked quinoa
For the Strawberry Chia:
- 4 Tbsp chia seeds
- 1 1/3 cup your favorite non-dairy milk ( I used coconut milk; coconut water or cow’s milk would also work)
- 3/4 cup quartered strawberries
- 1/2 Tbsp coconut sugar, optional
Toppings:
- 4 to 6 quartered strawberries ( 2 to 3 per portion)
- 2 to 4 Tbsp pecans ( 1 to 2 Tbsp per portion)
- 2 to 4 Tbsp unsweetened shredded coconut ( 1 to 2 Tbsp per portion)
Instructions
- To prepare the strawberry chia, add the strawberries, milk of your choice, and coconut sugar (if using) to a blender and puree until smooth. Pour the mixture into a jar or a glass container and add the chia seeds. Mix well until all chia seeds are covered with the liquid. Cover with a tight lid and leave in the fridge overnight.
- In the morning, place the chia seeds in a bowl. Add the quinoa, quartered strawberries, pecans, and shredded coconut.
Notes
Nutrition information is a rough estimate for 1 of 2 servings calculated for the chia seeds soaked in almond milk.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 409
- Sugar: 9.2g
- Sodium: 129.3mg
- Fat: 23.2g
- Saturated Fat: 6.8g
- Unsaturated Fat: 20.5g
- Trans Fat: 0g
- Carbohydrates: 43.9g
- Fiber: 16.7g
- Protein: 11g
- Cholesterol: 0g