Name: Chai Quinoa Breakfast Bowls
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 cup quinoa; 2 cups Silk Protein Nut Milk (or milk of your choice), plus more for serving; 3 Chai tea bags; Pinch Salt; 1/2 cup sweetened shredded coconut; 1/2 sup sliced almonds; 1 Tablespoon maple syrup

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These warm and cozy Chai Quinoa Breakfast Bowls are perfect for those single digit mornings.

For someone who loves to cook and experiment in the kitchen, I am quite a creature of habit when it comes to breakfast. Nearly every morning, I find myself reaching for my trusty box of cereal and a gallon of milk. Over the years, my taste in cereal has matured slightly from sugared up unnaturally colored flakes to things with “bran” in the name, but my devotion to cereal has carried well into adulthood.

While there’s nothing inherently wrong with enjoying a good bowl of cereal now and then, I really want to add a little creativity to my breakfast routine in 2018. I’m hoping to lower my dependence on processed food, start my day with more protein and healthy fats, and add a whole lot more variety to my morning meal.

My go-to for a quick breakfast reset is usually a good old green smoothie, but when I can count the temperature outside on one hand, a tall glass of frosty fruits and veggies just isn’t going to cut it. On those mornings, I want cozy comfort food that’s filling and nourishing without making me want to take a nap at 10 AM.

The perfect solution? A big bowl of quinoa, swimming in chai-spiced milk and topped with flaked coconut and almonds. I know, I know, quinoa is more traditionally seen at the dinner table, but it’s actually a wonderful option for breakfast. Packed with protein and high in fiber, iron, and magnesium, this is the kind of breakfast that keeps you pleasantly satisfied and energized until lunch time.

Of course, all of the health benefits in the world won’t convince me to change my breakfast routine if they taste like dirt. Thankfully, this quinoa breakfast bowl checks the DEEEEE-LICIOUS box as well. The quinoa is cooked in milk that’s steeped with chai tea bags for a taste that’s reminiscent of your favorite spicy chai latte. A hint of maple syrup and toasty coconut and almonds provides all the sweetness that you need, plus plenty of crunch and nutty flavor.

I love using Silk Protein Nut Milk in breakfast recipes. It tastes great and is low in sugar and high in protein, which is another win in my breakfast resolution column. It also makes this breakfast completely dairy free and gluten free (though I always recommend checking packaging just to be sure). You can grab everything you need at Meijer. Look for the nut milk with the other refrigerated dairy products.

I undercook my quinoa just a tad so it retains a little crunch, and top it with more nut milk for something that feels akin to cereal, but with a whole lot more flavor and good-for-me ingredients. The recipe below makes enough for four servings. It stores beautifully in the fridge, so while the initial breakfast might require a little more time investment, the rest of the week I have a super quick, warm, and comforting breakfast at the ready!

Here’s to breaking out of ruts, mixing up routines, and having more fun at breakfast this year! If you find yourself falling in love with quinoa breakfast bowls, you might also want to check out my recipe for Strawberry Jam Breakfast Quinoa.

Chai Quinoa Breakfast Bowls

Yield: 4

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients

1 cup quinoa
2 cups Silk Protein Nut Milk (or milk of your choice), plus more for serving
3 Chai tea bags
Pinch Salt
1/2 cup sweetened shredded coconut
1/2 sup sliced almonds
1 Tablespoon maple syrup

Instructions

Combine the quinoa, milk, tea bags and salt in a sauce pot. Turn the heat to medium high and bring to a boil. Keep an eye on this because the milk can go from barely simmering to OMG IT'S A VOLCANO OF MILK very quickly. Boil for 1-2 minutes, stir the quinoa, then squeeze the tea bags out with a spoon and remove them. Reduce the heat to a simmer, cover, and cook the quinoa for 11 minutes for a chewier texture or up to 15 for completely soft quinoa.

Meanwhile, add the shredded coconut and almonds to a dry pan. Cook over medium heat, stirring occasionally, until lightly browned and fragrant. Remove.

To serve, divide the quinoa up among bowls, drizzle with maple syrup, and top with coconut, almonds, and more nut milk, to taste. The quinoa will keep well in the fridge for up to 5 days. Simply reheat in the microwave with a little more milk and serve as usual.