Description
This peach breakfast quinoa is layered with creamy chia pudding for a healthy, portable breakfast that is vegan-friendly, gluten free and will keep you full until lunch!
Ingredients
- FOR THE QUINOA LAYER:
- 1 cup Unsweetened Vanilla Almond Milk
- 1 Tablespoon Better Body Foods Agave
- 1 teaspoon Better Body Foods Vanilla Extract
- ½ cups Better Body Foods Tri-color Quinoa, Uncooked
- ¾ teaspoons Cinnamon
- FOR THE PEACH LAYER:
- 1 Large Peach, Cut Into Small Cubes
- 1-½ teaspoon Thinly Sliced Fresh Mint, Packed
- FOR THE CHIA PUDDING LAYER:
- 1 cup Unsweetened Vanilla Almond Milk
- ¼ cups Better Body Foods Chia Seeds
- 1 Tablespoon Better Body Foods Agave
- 1 teaspoon Fresh Ginger, Minced
Preparation
In a large pot (almond milk rises a lot when heated), combine almond milk, agave and vanilla extract and bring to a boil over high heat. Once boiling, stir in quinoa, cover, and reduce the heat to low. Cook until the quinoa has absorbed most of the milk but is a still a tiny bit creamy, about 30–35 minutes. Transfer to a bowl and refrigerate for 10–15 minutes to let cool.
Once quinoa is cooled, stir in the cinnamon and then divide the quinoa between large cups or small mason jars. Really pack the quinoa down (I used a mortar to do so) if you want to get all the pretty layers, or else the chia pudding seeps between all the quinoa grains.
Stir the chopped peaches and mint together and then divide them on top of the quinoa layer. Place into the refrigerator while the chia pudding sets.
In a medium bowl, whisk together all of the chia pudding ingredients and place into the refrigerator for 1 hour so that it can begin to thicken, and not seep into all the quinoa on the bottom. Once thickened, divide the chia pudding between the cups and refrigerate for an additional 4 hours to overnight to let it fully thicken. Devour.
