It’s spring in Chicago which means one day it’s 30 degrees and the next day it’s 75. You would think I would be used to this by now after spending the majority of my life here but, alas, I am not.

And for some reason when the weather is slightly chilly in the morning I really want a cozy bowl of something warm. Oatmeal is off my approved lists of food (thank you, SIBO) for the time being but I’ve added quinoa back in and, guess what, it makes a fantastic warm breakfast bowl!

With just 5 ingredients this is a recipe you can definitely make over the weekend and reheat through the week to make your mornings successful. You can change up the berries, you can top it with a swirl of seed or nut butter. And I haven’t tried it yet, but I’m sure it’s pretty good chilled also! So next time you’re thinking about making oatmeal, how about you try this higher protein, lower carbohydrate super nourishing seed (quinoa is actually not a grain!!!) instead!

xo, Kendra

Creamy Blueberry Quinoa Breakfast Bowl

Free From the Top-9 Food Allergens

Vegan, SIBO and Low-Fodmap Friendly

Serves: 4

Prep Time: 5 minutes plus 25 minutes cooking

 

• 1 c. quinoa, rinsed
• 1 3/4 c. favorite vegan milk*
• 1 c. blueberries
• 3 Tbsp. sweetener of choice**
• Optional add ins: 1/4 tsp. cinnamon, 1 tsp. vanilla extract, 2 scoops collagen
• Optional toppers: toasted seeds, toasted nuts, extra drizzle of milk, extra berries

Directions

1. Add the rinsed quinoa, vegan milk, blueberries and sweetener to a small saucepan.
2. Bring to a boil and then turn down to a simmer, stir and cover with lid.
3. Cook over gentle heat, stirring occasionally, for 25 minutes or until the quinoa grains are breaking down and all the liquid has been absorbed.
4. Pour into bowl and enjoy with any toppers you might like.

 

*SIBO-use hemp milk or coconut milk, just try to purchase brands that don’t add gums or thickeners.

**SIBO-Phase I use stevia or monk fruit. Phase II you can try coconut sugar or honey.

 

Happy Foods are the Best Foods!