Not that I need any new breakfast foods. All my favorite meals tend to be breakfast-centric: eggs served all kinds of ways, smoothies, oatmeal…I could probably live on those foods and be perfectly happy. Which is why I was intrigued when I noticed a few fellow bloggers mentioning quinoa flake breakfast bowls. In the past, I’ve tried making a breakfast-y version of quinoa with all my usual oatmeal toppings but found the result to be less than stellar. I wasn’t sure that the flakes would be any different but when I noticed them in the bulk section of my food co-op, I decided to give it a try.
And the verdict is…great! The quinoa flavor was not overpowering at all and texture was super smooth and creamy. Add all your favorite toppings; you won’t be disappointed.
There was another first involved in making this recipe: stevia. Maybe you’ve already tried this natural non-caloric sweetener and you either loved it or hated it. I was leaning more towards hating it (my mouth knows what’s real sugar and what’s not) but I used a bit in this recipe to sweeten it up and actually enjoyed it. I think the trick is to use a very small amount (I was just looking for a little bit of extra sweetness). There was also “real” sugar in my bowl from all the strawberries, which may have also helped.
So what do you think about stevia? Is it a friend or foe?
Quinoa Flake Breakfast Bowl
– 1/3 cup quinoa flakes
– 1 Tbsp chia seeds
– 1 Tbsp flax seeds
– 2 Tbsp shredded coconut
– 1 cup chopped strawberries
– 1 cup coconut or almond milk
– 1/2 tsp vanilla
– 1/4 tsp cinnamon
– stevia, to tase
Put all ingredients in a saucepan over medium heat. Simmer about 5 minutes, stirring regularly. You may need to add extra milk as the chia seeds absorb liquid.