What do you do with leftover red quinoa? Stir it into your morning oats, of course!
Red Quinoa Oats
In the pot:
- 1/4 cup rolled oats
- 1/2 cup cooked red quinoa
- 1/2 cup nonfat milk (I used Lactaid)
- 1/4 cup water
- half banana, thinly sliced
- egg white, stirred in at the end
- 1 tablespoon chia seeds, stirred in towards the end
- 1/2 teaspoon vanilla extract, stirred in at the end
On top:
- 1 tablespoon Trader Joe’s unsalted raw almond butter
- 1 teaspoon Polaner’s raspberry fruit spread
- sprinkle Ambrosial muesli
- generous sprinkle unsweetened coconut flakes
The quinoa makes for a super fluffy bowl of grains. I “whipped” the mixture just as I would for regular oats to make everything really creamy. While the quinoa doesn’t change the flavor of the bowl, it certainly makes for a more filling breakfast (lots of protein!) and is undeniably much prettier.
Feel free to make whatever sort of mixture your heart desires – no rules when it comes to oats and grains. Well, except for the whole liquid to grains ratio…but really, you can fudge just about anything when it comes to yummy oatmeal.
Leftover grains aren’t just for dinner. Breakfast needs to get in on the action, too!
happyaspie 