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Protein Overnight Quinoa
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Protein Overnight Quinoa

This high-protein make-ahead quinoa is the perfect healthy breakfast to start your day.
Course Breakfast, Brunch, Snack
Keyword breakfast, dairy-free, easy, fall recipe, healthy, overnight, overnight oats, protein, quinoa, snack
Prep Time 5 minutes
Cook Time 15 minutes
8 hours
Total Time 20 minutes
Servings 2 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

COOKED QUINOA:

  • 2 cups fresh water
  • 1 cup uncooked quinoa, original or multi-color
  • 1/2 tsp sea salt

OVERNIGHT QUINOA:

  • 1 cup cooked quinoa
  • 1 cup rolled oats, GF-certified if needed
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 4 Tbsps chia seeds (See Notes!)
  • 2 cups Almond milk (You can use your favorite plant-based milk!)
  • 1/4 cup Agave syrup
  • 1 1/2 tsps vanilla extract

TOPPINGS:

  • Fresh blackberries
  • Sliced almonds
  • Almond butter, optional

Instructions

TO COOK QUINOA:

  • Begin by adding the water and salt to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes. Reduce heat to bring to a simmer for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, and water has dried, and the quinoa has thickened. Remove from heat and let it cool.

TO MAKE THE OVERNIGHT QUINOA:

  • Add all ingredients to a medium bowl, stirring until well combined.
  • Tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours).
  • To serve (hot or cold), add the overnight quinoa to a bowl or mason jar and top it with fresh blackberries, sliced almonds, and drizzle almond butter atop, if desired.
  • Bon Appetit!

Notes

  • STORAGE: Can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
  • TOASTED NUTS: Add sliced almond or chopped pecans/walnuts to a baking sheet and toasting them in the oven (400 degrees Fahrenheit) for 5-10 minutes, tossing them halfway to avoid browning on one side.
  • NUT BUTTER: If preferred, you can always substitute Almond butter with Peanut butter, SunButter (perfect for allergy-free needs!), Tahini (Sesame Seed Butter), Hazelnut Butter, etc.
  • SWEETENER: Instead of Agave, you can simply use pure maple syrup, mashed bananas, or your favorite sweetener. 
  • WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? You can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.