Strawberry Chia and Quinoa Breakfast

• Vegan
• Gluten free

• Produce

  • 3/4 cup Strawberries
  • 4 Strawberries

• Refrigerated

  • 1 1/3 cup Your favorite non-dairy milk

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1/2 tbsp Coconut sugar

• Nuts & Seeds

  • 4 tbsp Chia seeds
  • 2 tbsp Coconut, unsweetened
  • 2 tbsp Pecans

Found on mariaushakova.com

Description

Ingredients

• 1 cup cooked quinoa
• 4 Tbsp chia seeds
• 1 1/3 cup your favorite non-dairy milk ( I used coconut milk; coconut water or cows milk would also work)
• 3/4 cup quartered strawberries
• 1/2 Tbsp coconut sugar, optional
• 4 to 6 quartered strawberries ( 2 to 3 per portion)
• 2 to 4 Tbsp pecans ( 1 to 2 Tbsp per portion)
• 2 to 4 Tbsp unsweetened shredded coconut ( 1 to 2 Tbsp per portion)

Directions

• To prepare strawberry chia, add the strawberries, milk of your choice, and coconut sugar (if using) to a blender and puree until smooth. Pour the mixture into a jar or a glass container and add chia seeds. Mix well until all chia seeds are covered with the liquid. Cover with a tight lid and leave in the fridge overnight.
• In the morning, place the chia seeds in a bowl. Add the quinoa, quartered strawberries, pecans, and shredded coconut.