Coconut, Date & Chia Breakfast Quinoa
Breakfast · Sri Lankan · Ready in 18 min · Serves 2
Quinoa simmered in coconut milk with dates, chia and cinnamon, then stirred with pea protein. A sweet 696-calorie vegan breakfast bowl, ready in eighteen minutes.
Per serving
- Calories
- 696
- Protein
- 29 g
- Carbs
- 82 g
- Fat
- 28 g
- Fibre
- 12 g
Vitamins and minerals, % of a day’s needs
- Iron36%
- Vitamin D0%
- B120%
- Zinc33%
- Magnesium53%
- Omega-3149%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 120 g Quinoa
- 120 ml Coconut milk
- 80 g Dates (pitted)
- 25 g Chia seeds
- 20 g Desiccated coconut
- 40 g Pea protein powder
- 1 tsp Cinnamon
Method
- 1
Roughly chop the 80g of pitted dates into pieces about the size of a pea, so they melt into the quinoa rather than sitting in it as lumps.
- 2
Rinse the 120g of quinoa, then put it in a saucepan with the 120ml of coconut milk, 200ml of water and 1 teaspoon of cinnamon. Bring it to a boil, cover, and simmer gently for 12 minutes until the grains have uncurled.
- 3
Off the heat, stir through the chopped dates and the 25g of chia seeds, then put the lid back on and leave it to stand for 1 minute so the chia swells and the dates soften.
- 4
Stir the 40g of pea protein powder through with 3 tablespoons of water, a spoonful at a time, until the bowl is smooth and no dry powder is left.
- 5
Divide between 2 bowls and scatter the 20g of desiccated coconut over the top.
