Back with another Vegetarian What I Ate Wednesday! Hope you feel inspired by something I share here.
I ended up with lots of leftover cooked quinoa this week, so I came up with this super simple cocoa chai quinoa breakfast bowl to use it up. The ingredients are as follows:
- 1 cup of cooked quinoa
- 1 cup unsweetened non-dairy milk
- 1 tablespoon cocoa powder
- 2 teaspoons maple syrup
- ½ teaspoon chai spice
- 1 tablespoon raisins
- 1 tablespoon chia seeds
I just mixed everything together in a pot and warmed it up over medium heat, then topped it with cashew butter, banana, blueberries, and hemp.
One of the joys of being a recipe developer is always having leftovers on hand for lunch. This was a bit of a mish mash, but very tasty: Some tofu “chicken” nuggets with dill pickle ranch sauce and ketchup, white bean sauce pizza with roasted fennel, Brussels sprouts, and apple, and some kale salad. It’s definitely an odd combo, but it was SO delicious!
We had Buffalo Chickpea Quesadillas with Green Goddess Ranch, quick pickled radishes, and some more kale salad. I also had half a bottle of kombucha (really loving the Living in Gratitude flavour by GT’s this season).
Pumpkin Spice Oat Flour Cake with a scoop of Coconut Bliss! Might have snuck some organic wine, too. 😉
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