Prepping healthy meals for the week is a long-standing Sunday-afternoon ritual in my apartment. The menu regularly changes (except for this spicy chicken chili I’ve been craving the last two weeks)| but one staple remains: I cook up a big batch of quinoa. All week long| my roommate and I toss this much-loved pseudograin into homemade soups and simple salads to help bulk things up and make our groceries last longer| but we never thought quinoa could make its way into breakfast until this recipe.
A few healthy staples and a cup of cooked quinoa combine for this filling breakfast that tastes like a cross between chia pudding and overnight oats. The next time you have some leftover quinoa on your hands| mix up this protein-rich recipe to try it out for yourself.
1 cup cooked quinoa1/2 cup unsweetened almond milk1/4 cup nonfat Greek yogurt1 tablespoon chia seeds1 teaspoon vanilla extract1 teaspoon honey (optional)