 | As the days get shorter and the colder months set in, I always crave something a little heartier in the morning. This quinoa breakfast bowl was a staple in my diet before "bowls" were even a thing. I discovered this yummy concoction during a trip to Kripalu Center for Yoga & Health in western Massachusetts. A long-weekend, solo getaway I used to treat myself to every year, even when I was broke and sharing a "dorm room" with 7 other women. The "Kripalu glow" was hard-earned and worth every penny. If you haven't been to Kripalu, I highly recommend it, along with this delicious, nutritious breakfast recipe. Enjoy! |
Ingredients for a single serving:
2/3 cup cooked quinoa
1/3 cup coconut-milk yogurt (or any low-sugar yogurt of your choice)
1 tablespoon sunflower seeds
2 tablespoons chopped walnuts
2 tablespoons raisins
2 tablespoons shredded coconut
In a small bowl, add the quinoa and then dollop the yogurt on top. Sprinkle with remaining ingredients and enjoy.
Tips
- I cook a big batch of quinoa on Sunday to have on hand for the week.
- Store sunflower seeds, nuts and coconut in the refrigerator to keep fresh longer. (I keep mine in large mason jars for no-spill, easy access, as well.)
2/3 cup cooked quinoa
1/3 cup coconut-milk yogurt (or any low-sugar yogurt of your choice)
1 tablespoon sunflower seeds
2 tablespoons chopped walnuts
2 tablespoons raisins
2 tablespoons shredded coconut
In a small bowl, add the quinoa and then dollop the yogurt on top. Sprinkle with remaining ingredients and enjoy.
Tips
- I cook a big batch of quinoa on Sunday to have on hand for the week.
- Store sunflower seeds, nuts and coconut in the refrigerator to keep fresh longer. (I keep mine in large mason jars for no-spill, easy access, as well.)