19 Mar Food for your Body & Mind: Quinoa Breakfast Pudding
Finding whole food vegan options for breakfast that feel satisfying, comforting, and provide sustaining energy sometimes feels like a challenge. My stomach has never done well with grains like oatmeal, and while a fruit smoothie is wonderful, sometimes I just need something warm and grounding. This is one of my go to recipes for warm, grounding, sustained energy.
Quinoa, although sometimes called a grain, is actually a seed in the same family as chard and spinach. It’s a wonderful gluten free alternative to starchy grains; it’s an excellent source of protein, calcium, magnesium and manganese; and for thousands of years it’s been a key part of the diet of the Incas and their decedents in Peru, Bolivia and Chile.
This dish is super nutritious, easy to prepare, and leftovers are amazing as the flavors seem to blend even more in the fridge overnight. I’ve adapted this recipe from Dr. Joel Furhman’s “Eat to Live” Cookbook. If you don’t know Dr. Furhman, he’s an amazing resource on the health benefits of whole food vegan nutrition, and you should definitely check him out!
Quinoa Breakfast Pudding
1 cup quinoa
2 cups water
1 cup coconut milk
5 Medjool dates (0r 10 regular Deglet Noor dates) – pitted
2 cups of your favorite non-dairy milk
1 tsp vanilla
1/4 cup chopped nuts (I like 1/2 almonds and 1/2 walnuts)
1/4 cup raisins
1/4 cup dried cranberries
1 cup finely chopped spinach
1 cup finely chopped Swiss chard
1/4 tsp cinnamon
Preheat oven to 350 deg F
Rinse and drain quinoa
In a large saucepan bring quinoa and 2 cups water + 1 cup coconut milk to a boil. Reduce heat and simmer until consistency is like thick porridge – about 20 mins.
In a high powered blender, blend dates, non-dairy milk, and vanilla. Add mixture to the cooked quinoa. Stir in nuts, raisins, cranberries, spinach and chard.
Pour mixture into a lightly oiled 9-inch square baking pan, sprinkle with cinnamon, and bake for 30 minutes.
I like this warm, but some people love it cold too. Your choice!