Ok, it’s still not exactly warm here in Milwaukee, but by golly, I declare spring is here! The produce selection is gradually improving, the grass is greener than ever, and I hear birds singing all the time. All. The. Time.
And that means it’s time to start transitioning to chilled breakfast options! As much as I love a hot bowl of creamy oatmeal, the last thing I want upon waking up on a warm spring or summer day is a warm breakfast. The solution: overnight oats and quinoa!
The flavor and ingredient options are pretty darn endless. Creamy, fruity, nutty, spicy, you name it – they’re all delicious. And to incorporate the gorgeous strawberries that are popping up everywhere, I wanted to create a new version of breakfast quinoa. This bowl is packed with nutrients: protein, fiber, vitamin C, and omega-3. What’s better is that it’s packed with flavor and amazing texture. The strawberries and yogurt make for a perfect springtime breakfast, and the quinoa gives this dish a nice chew to contrast the creamy yogurt.
Basically, you need to mix up a bowl of this deliciousness. Use leftover quinoa, or cook up a fresh batch. Make breakfast for one, or for your whole family – this keeps well in the fridge for a few days, so breakfast can be a stress-free meal you can actually enjoy!
Strawberries & Cream Breakfast Quinoa
Serves 1, can be doubled
- 3/8 c cooked quinoa
- 1/2 tsp cinnamon
- 1 tbsp flaxseed meal or chia seeds
- 1/4 c water
- 1/2 c plain nonfat Greek yogurt
- 1/2 tsp vanilla extract
- 5 strawberries, halved and sliced
Combine dry ingredients in a small bowl. Mix in the wet ingredients. Stir in the sliced strawberries, reserving a few slices to garnish on top. Cover and refrigerate overnight, or at least four hours.
Let the quinoa sit out of the fridge a half hour before enjoying. Top with, pepitas, shredded coconut, nut butter and/or cacao nibs. This is even better enjoyed on your balcony or porch in the early sunshiny morning 🙂