Chai spices are infused with quinoa and healthy seeds and then topped with fresh berries, nuts, and coconut for a nourishing sweet breakfast that is vegan and gluten free.
Cuisine gluten-free, Indian, vegan
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Stephanie McKercher, RDN
1 ¾cupunsweetened milkI used coconut milk
2tbspeach hempchia, and ground flax seeds
2tbspchai spice mixenclosed in loose-leaf tea infuser or wrapped in cheesecloth and tied with twine
Toppingsoptional, use as desired: fresh strawberries, fresh raspberries, unsweetened coconut, toasted pecans, maple syrup/honey, ground cinnamon/chai spice, extra warm milk
Bring quinoa, milk, and seeds to simmer in saucepan. Reduce heat to low, add spices, and simmer until quinoa is tender, about 15 minutes. Add more milk if needed throughout cooking. Remove from heat, remove spices, and fluff with fork.
Transfer quinoa to serving bowls and top with berries, coconut, pecans, maple syrup/honey, spices, and/or warm milk as desired.
This recipe originally appeared on GratefulGrazer.com.