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Spring Breakfast Bowl
Print Recipe
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Spring Breakfast Bowl
Print Recipe
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Ingredients
  • 1/2 cup quinoa (leave out for grainfree)
  • 1 cup water
  • 2 T chia seeds (add more if skipping quinoa)
  • 2 cups spiralized zucchini
  • 10-12 strawberries
  • 1 cup walnuts (or other favorite nut or seed)
  • 4 T flax oil
Servings:
Instructions
Quinoa Chia Seed Porridge
  1. Note: If you are skipping the quinoa for a grain-free breakfast, skip this section.
  2. Use a leftover or soak the quinoa overnight with enough water to cover the grain.
  3. Strain the water and rinse the quinoa well.
  4. Add the quinoa and cup of water to a saucepan and bring to a simmer. Once the water is simmering, whisk the chia seed in. Continue whisking every couple of minutes until the water is largely absorbed by the grains and seeds. (I learned this cool technique from my mom.)
  5. Cover and turn the heat down to a low simmer for about 15 minutes, whisking occasionally, until the grain is done.
Prepping the Breakfast Bowl
  1. Spiralize the zucchini using a spiralizer OR a handheld julienne peeler.
  2. Chop up the strawberries (and the nuts if you want them smaller).
  3. For each serving, spoon out 1/4 cup quinoa/chia seed porridge (warm or cold) into the bottom of the bowl, add 1/2 c spiralized or julienned zucchini, 3 sliced strawberries, and 1/4 c nuts. Then drizzle with 1 T flax oil. You can also sprinkle chia seeds on for a superfood crunch. Enjoy!
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