I’m a sucker for routines.
I hate change, so routines are perfect for me. I wake up around the same time, work out at the same time, eat breakfast at the same time- you get the point. I feel comfortable with that routine, and I have no desire to change it. However, I know that when I go off to college, it’s all going to change, so I guess I should start bracing for that. Okay, maybe tomorrow. For now, I’m going to sit here, write this blog post, and carry on with my normal, comfortable morning routine.
Part of that morning routine involves breakfast (DUH), and as you can guess- I stick to the same kinds of meals. Oatmeal. Toast. Smoothie bowls. Smoothies if I’m in a rush. You get the jest. Most of the time, I’m on my way to school, and I don’t want to make something and then realize ½ way through that it’s going to take twice as long as I thought. Part of that worry has to contribute to my hatred of being late to something, and part of it is that I’m a hungry beast before school and do not want to wait for something.
But yet, here I am, with a new breakfast. SAY WHAT?????? Wasn’t I just talking about how much I hate going out of routine. Okay, but this meal is an exception, and it’s soon going to become a regular. It’s a QUINOA BOWL.
I’ve seen these a lot, but I’ve never had the guts to actually do it. I love my oats, so why change that? Well, friends, let me tell ya about this meal. First off, it’s PACKED with plant based protein from the quinoa, pecans, and other add-ons. Two, it’s a nice change from your normal morning bowl. Third, it brings out all sorts of warm fall feels because it’s so damn cozy. The maple walnuts provide a nice crunch, and the dates give it a caramel taste. It’s perfect for a fall weekend morning when you’re too lazy for pancakes but you still want a nicer breakfast. Plus, you can add a bunch of fresh berries or frozen berries for extra flavor. Fourth, quinoa bowls are becoming a thing, so get on the hype train for them already!!
- 1 cup dry quinoa
- 2 cups almond milk
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 4 pitted dates, chopped
- For the walnuts:
- 1 cup walnuts
- ¼ cup maple syrup
- ½ tsp cinnamon
- Hemp hearts
- Nut Butter
- More cinnamon
- For the quinoa:
- Bring the almond milk to a boil. Add in the dry quinoa and stir consistently. Reduce to a low heat, cove with a lid, and stir every few minutes.
- Once the milk has been absorbed, sprinkle in the coconut sugar, chopped dates, and cinnamon. Stir around to mix everything together.
- Serve in a bowl, and mix with the maple walnuts plus any other toppings you're adding. Enjoy!
- For the walnuts:
- Pre-heat your oven to 450 degrees.
- Mix together the walnuts, maple syrup, and cinnamon. Toast on high for two-three minutes.
- Once the time has passed, let the walnuts cool. Toss into the quinoa once it's done.
Never Miss a Recipe!
Subscribe for recipe updates, bonus content, and more goods!