Recipe: Power Breakfast Bowl with Coconut Quinoa

Bowls are all the rage, and being the kind of place that is always up to speed on the latest and greatest (note sarcasm) our chefs wanted to share their new favorite power breakfast with you!

Power Breakfast Bowl with Coconut Quinoa, serves 4

1/2 cup quinoa
2 cups coconut milk
1/4 tsp sea salt
Cook quinoa in simmering milk until tender, do not strain. Let cool and hold overnight for the creamiest texture.
Almond crumble:
2 cups sliced, blanched almonds
1/4 cup maple syrup or honey
1/4 cup egg white (about 2 whites)
Whisk maple syrup and egg white together until foamy. Toss almonds in mixture until coated. Bake in a 300 degree oven until toasty, stirring every 5 minutes. Watch carefully!! This will make enough for several bowls….but I make extra as it’s so easy to snack on.

1 or 2 ripe bananas, 1 Tbsp butter or olive oil
Toasted almond butter or nut butter of your choice
Almond Crumble
Cooked quinoa

Warm quinoa over low heat in a heavy sauce pot until hot. Can add more coconut milk or water to adjust texture as desired. Spoon cooked quinoa into serving bowls. In a hot non-stick or cast iron pan, saute bananas in thick slices until golden brown, about 1 minute. Divide between bowls. Spoon nut butter in the center and sprinkle with crumble. Serve immediately.