Breakfast, one of the most important meals of the day. At this moment I am experimenting a lot with it, as I need real good food after my morning yoga practice. I want something that is high in fiber and protein and very important, that I can prepare the day before, so that it is ready for me when I come back from practice, or even better, I can take it with me on the go!
In my fridge, you will always find a jar with chia pudding and regularly overnight oats. But this time I wanted something else. I could not let go of the thought to make something with quinoa. A cup of this cooked pseudo-grain contains 5 grams of fiber and 8 grams of protein, which is very high for a plant based food. It fits really well in a healthy lifestyle and will assure that you have a great start of the day.
My experiment started with just quinoa, but was not totally convinced of the texture of the quinoa pudding that I made. There was something missing, something that made it taste and feel more like cooked oatmeal. So the experiments continued and then I knew it, I had to add bulgur. This is a perfect match with the quinoa, cooked in almond milk, coconut milk and a little vanilla and agave syrup. I really like the taste and texture of the pudding, even when eating it cold.
What you will also always find in my fridge is home made chia jam. This time a raspberry, lemon & mint version, which add a great deal of fruity freshness to the quinoa pudding. Topped with fresh raspberries, strawberries, roasted sunflower seeds and grated coconut, this breakfast comes very close to perfection, at least from my point of view!
I hope you will enjoy it as much as I do!
Quinoa raspberry breakfast
Quinoa bulgur pudding with raspberry chia jam and fresh berries
- 25 gr red quinoa
- 25 gr black quinoa
- 50 gr bulgur wholewheat
- 250 ml almond milk unsweetened
- 100 ml coconut milk
- 1 tsp vanilla extract
- 1 tsp agave syrup
- 1 pinch salt
- 125 gr raspberries
- 1 tsp lemon juice
- 1 tbsp chia seeds
- 1 tsp agave syrup
- 5 leaves fresh mint
- 45 gr raspberries
- 60 gr strawberries
- 12 gr sunflower seeds
- 3 tsp grated coconut
Rinse the quinoa thoroughly, cook it in the almond milk, coconut milk, vanilla, salt and agave syrup, together with the bulgur for approximately 20 minutes. Stir occasionally. Not all the liquid has to be absorbed when the cooking is done. Let it cool down and keep in the fridge overnight
In the meantime make the chia jam. Heat the raspberries with the lemon juice on a low to medium heat. Ones they cook, let it simmer for a few minutes until the juice starts to come out. Add the chia seeds and agave syrup and let boil softly for 5 to 10 minutes until it starts to thicken. Take of the heat, add the finely chopped mint and let it cool down. You can keep it in the fridge for 1 week
Roast the sunflower seeds in a non stick pan on a low to medium heat, until they are golden brown
For serving: start with a layer of quinoa pudding, then add the raspberry jam, and again a layer of pudding. Garnish with fresh raspberries, strawberries, roasted sunflower seeds and grated coconut. Enjoy!