Slow Cooker Quinoa Breakfast Bowl
Wake up to a delicious Quinoa Breakfast Bowl waiting for you on a counter! This nutritious base can be loaded with your favorite toppings!
Servings: 4 servings
Calories: 326kcal
Ingredients
- 1 cup quinoa uncooked, rinsed and drained
- 1 1/2 cups cold water
- 14 ounces can coconut milk light
- 2 tablespoons maple syrup or honey
- 1/4 teaspoon salt
- Splash of any milk optional
- Nuts, berries, fruit, honey, maple syrup, vanilla extract, cinnamon for toppings, use any
Instructions
- Add rinsed quinoa, water, coconut milk, maple syrup and salt to a slow cooker. Give it a stir and cover with a lid.
- Cook on Low heat for 6-8 hours or on High for 3-4 hours.
- Serve hot with a splash of milk and toppings of choice.
Notes
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: You can freeze only cooked quinoa in a container for up to 3 months. To defrost, thaw on a counter for 2-3 hours or in the fridge overnight.
Nutrition
Calories: 326kcal | Carbohydrates: 39g | Protein: 7g | Fat: 17g | Saturated Fat: 13g | Sodium: 163mg | Fiber: 4g | Sugar: 11g