Strawberries and Cream Breakfast Quinoa

Prep Time:
5 min.
Cook Time:
25 min.
Servings:
4

This strawberries and cream breakfast quinoa is filled with plant-based nutrition, protein, and fiber. Fresh strawberries are sautéed, then combined with coconut milk, maple syrup, quinoa, and chia seeds for an easy, one-pan, gluten-free, vegan, grain-free breakfast.

Recipe by: Gina Fontana of @healthylittlevittles

Product Featured: Premier™ Hard-Anodized Nonstick Cookware

INGREDIENTS

Strawberry Compote:

  • 16 oz fresh strawberries, sliced in half
  • 1 tsp lemon juice
  • 2 tbsp maple syrup

Quinoa:

  • 1 (13.5-oz) can light coconut milk
  • 1/4 cup pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 tbsp chia seeds
  • 1 cup uncooked quinoa, rinsed
  • 1/8 tsp salt

Banana Nice Cream:

  • 1 frozen banana
  • 1/2 tsp pure vanilla extract
  • 1 tbsp plant milk (or water)

INSTRUCTIONS

  1. The night before, you'll want to make sure you peel and freeze a banana if you're planning on enjoying the Banana Nice Cream on top.
  2. Heat your Calphalon Premier™ Hard-Anodized Nonstick 10" Fry Pan over medium-high heat. Add the strawberry compote ingredients: the strawberries, lemon juice, and maple syrup. Tossing them occasionally, sauté the strawberries until they start to become soft and the juices release, about 5-7 minutes. Reserve half of the strawberries in a bowl for topping, keep the remaining half of the strawberries in the pan.
  3. Add the quinoa ingredients in this order: the coconut milk, maple syrup, vanilla, chia seeds, quinoa, and salt. Stir to combine and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes until the quinoa is soft and cooked.
  4. Meanwhile, make the Banana Nice Cream. In a food processor/blender, add the frozen banana, vanilla, and plant milk. Blend until smooth and creamy and the texture resembles soft- serve ice cream. Don't add too much milk or it will be runny, so add this slowly while it's blending. You may add more or less if needed. Place the Nice Cream in the freezer until ready to serve.
  5. Serve the quinoa in bowls, top with the remaining sauteed strawberries, Banana Nice Cream, and sprinkle with chia seeds. Store any leftovers in an airtight container in the fridge.
Vy Tran
Breakfast And Brunch
American
Pasta/Rice/Grains