Protein-Paked Dessert for Breakfast

This first time I tried this recipe I fell madly in love with the subtle sweetness and ate it for breakfast, lunch and dessert. This quinoa pudding is so diverse because it is packed with protein from the quinoa and vegan protein powder but also carbs any sweet cravings from the vanilla and maple syrup.

This recipe is including in the Evolution 20 sixty day Nutritional Program

Quinoa Breakfast Pudding

(4 servings)

Ingredients:

– 1 cup dry quinoa

– 1 1/4 cup full-fat coconut or almond milk

– 1 cup water

– 1 vanilla bean, split lengthwise,

 seeds scraped out

– Pinch sea salt

– 2 tablespoons pure maple syrup or yacon syrup

– 1 scoop vanilla protein powder (I love Champion Naturals)

– 2 cups berries (optional)

Directions:

1. Transfer the quinoa to a sieve and run it under cold water to rinse it off.  Drain the quinoa well.

2. Transfer the quinoa to a medium-size pot. Add 1 cup of the coconut milk, along with 1 cup of water. Add the vanilla bean, sea salt, and maple syrup and give it all a stir.

3. Bring the mixture to a boil, and reduce the heat to a simmer. Place the lid of the pot on, slightly ajar, so that some steam can escape. Simmer the quinoa until all of the liquid is absorbed and the quinoa is tender, about 15 or 20 minutes. Stir in the remaining 1/4 cup of coconut milk.

4. Remove the pot from the stove top and let cool for 5-10 minutes. Add 1 scoop of protein powder.

5. Divide the pudding into four serving bowls. Top with fresh berries, if desired. Serve. Leftover pudding will keep for a night or two in the fridge and can easily be reheated.