Winter calls for a warming breakfast.

At Bondi Health and Wellness we like our breakfasts to be hearty enough to keep us productive until lunch-time, but they also need to be quick to make so we have time to sit and enjoy them. This one delivered!

This bowl uses quinoa as the base, which can be cooked in advance and kept in the fridge.

Plus it’s gluten and dairy free, so an excellent option for people with specific dietary requirements.

The addition of hemp seeds gives this bowl a delicious nutty flavour, plus a boost of protein and omegas, both of which help with satiety. Hope you enjoy this as much as we do!

Ingredients:

3/4 cup of cooked quinoa (I cook a batch to have on hand for the start of the week)
1 tsp flaxseed
1 tsp chia
1 tsp cinnamon
1 Tbs hemp protein (optional)
Dash of vanilla bean extract
Pinch of salt
1/2 cup nut milk of choice
1/2 cup water

Additions:

1 tsp nut butter or tahini
1 tsp hemp seeds
1 small banana or ½ cup blueberries

Method:

1. Add everything into a saucepan and cook until heated through, adding extra water as needed to get your desired consistency.
2. Pour into a bowl and top with your favorite additions.
3. Enjoy!

Serves 1