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
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
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)
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.
Nutrition information is a rough estimate for 1 of 2 servings calculated for the chia seeds soaked in almond milk.