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Quinoa chai breakfast with pecans and coconut chips

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Ingredients for 2 servings:

  • 120 g quinoa
  • 500 ml almond milk (almond drink), unsweetened
  • 2 tea bags (chai)
  • 2 tbsp maple syrup or honey
  • 4 tbsp pecans
  • 2 tbsp coconut chips
  • e.g. cinnamon

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the quinoa thoroughly. Add the almond milk, quinoa, and tea bags to a saucepan and bring to a boil. Once the milk begins to boil, remove the tea bags. Simmer for 15-20 minutes. Remove from heat, stir in the maple syrup or honey, and let stand for 10 minutes. Divide the quinoa between two bowls and garnish with pecans, coconut chips, and a pinch of cinnamon.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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