½ banana, mashed (about ¼ cup)
1 tablespoon almond butter
1 teaspoon honey
½ cup unsweetened plain almond milk
½ cup cooked quinoa
4 tablespoons wild blueberries, frozen, divided
- In a small bowl, mix the banana, almond butter, and honey until smooth and creamy. Add the almond milk, and whisk to thoroughly combine. Gently fold in the quinoa and 2 tablespoons of blueberries.
- Pour the mixture into a 10-ounce glass jar and top with the remaining 2 tablespoons of blueberries. Seal the jar and refrigerate for at least 8 hours or overnight, allowing the flavors to combine.
- When ready to eat, stir the mixture and enjoy.
REFRIGERATE: Store for up to 3 days. Give the mixture a stir before eating.
Quinoa is not just for savory dishes; it can be sweetened too! It's a fantastic way to add a healthy dose of fiber and protein to your diet. Each ½ cup of cooked quinoa provides 2% grams of fiber and 4 grams of protein. When I enjoy my Quinoa Power Breakfast Jar, I find that I stay full and focused during my morning routine without feeling hungry. It's a delicious and nutritious option to kickstart your day!
TIP: Give dry quinoa a quick rinse before cooking to remove any bitter residue, called saponin, from the grain surface. You can also look for quinoa that has been prerinsed (it will say "prerinsed on the label),
PREP TIME: 10 minutes, plus 8 hours to chill
COOK TIME: 0 minutes
Per Serving: Calories: 337: Fat: 12g: Saturated Fat: 1g: Protein: 9g:
Total Carbs: 52g: Fiber: 9g: Sodium: 99mg
Check Check out the cook book I got this recipe from!
"The Healthy MEAL PREP Cookbook"
by Toby Amidor