For the past several months, I’ve been eating the same breakfast – not because it’s on some diet plan or because I HAVE to, but because I want to. It’s freaking delicious! I got the basic method from Swim Bike Mom’s blog and then tweaked it based on my own tastes. It’s a great pre-long workout meal or just a terrific, “sticks with you” breakfast in general.
Protein Quinoa Bowl
1 cup cooked quinoa
1 banana, smooshed up (technical culinary term)
1 Tbsp almond butter
1 scoop vanilla protein powder (I like Vega Protein & Greens)
3/4 tsp. cinnamon
1/2-3/4 cup unsweetened almond milk
1/2 cup fresh or frozen blueberries
Sliced almonds, optional
Mix everything but the blueberries together in a saucepan and heat until boiling (careful not to let it scorch). If using frozen blueberries, pour the hot porridge over the berries in a bowl. If using fresh berries, just sprinkle them on top. Sliced almonds are a nice finishing touch too. 🙂
NOTE: This is really just a method more than a recipe. I’ve used brown rice, steel-cut oats, and millet and the results are just as good. Use whatever berries you like. Drizzle with honey if it’s not sweet enough for you. Use peanut butter (or other nut butter) instead of almond butter. Play with it and see what you like best! And it’s super quick if you make a big batch of quinoa in advance and then you just have to scoop it into the pan.
Hope you love it as much as I do!