Description
A deliciously nourishing breakfast bowl with protein-rich quinoa and the deep honey flavor of caramelized bananas.
Ingredients
Scale
- 1 cup uncooked quinoa ( any variety, yields 3 cups cooked)
- 2 cups unsweetened vanilla almond milk ( use sweetened if you prefer)
- 1 teaspoon pure vanilla extract
- 3 bananas, peeled and sliced thick
- 2 tsp coconut oil
- 2 tbsp maple syrup (you can also use honey, if not vegan)
- Optional toppings:
- Nuts, cacao nibs, chocolate chips, cinnamon, maple syrup
Instructions
- Place quinoa and almond milk in a small sauce pan with a lid. Bring to a boil, reduce the heat to low, cover and simmer for 15-20 minutes or until all the liquid has been absorbed and the quinoa is cooked
- In the meantime, prepare the bananas. Melt the coconut oil in large non stick skillet. Add the maple syrup and cook over medium heat for about a minute. Arrange the bananas on top and cook 2-3 minutes per side, until they start to brown
- To assemble the bowl, scoop about 1/2 cup of cooked quinoa per bowl. Top with banana slices (about 1/2 a banana per bowl) and sprinkle you favorite toppings on top
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stove top
Nutrition
- Serving Size: 1/2 cup plus 2 tsp nuts
- Calories: 230
- Sugar: 11.4
- Sodium: 95
- Fat: 7.2
- Saturated Fat: 1.8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 37.5
- Fiber: 3.8
- Protein: 5.8
- Cholesterol: 0