When I was little we had a strawberry patch in my backyard. I will never forget how sweet those tiny little strawberries were – nothing like what I buy at the grocery store or even the farmers’ market today. I’d pick them right off the bush and eat them while my mom filled a bowl to bring back to the house.
In the summer, it was always strawberry shortcake for dessert. That, or we’d go to Baker’s Square (do these still exist?) and I would order a slice of strawberry rhubarb pie. In my mind, there was nothing better. I can’t believe it’s taken me so long to write a strawberry rhubarb recipe – better late than never!
I have to admit, the strawberry rhubarb jam in this overnight quinoa recipe was an afterthought. My main goal was to make a high-protein vegan breakfast that didn’t rely on processed faux meat. I love our Savory Tempeh Breakfast Hash, but I realize that fermented soy isn’t everyone’s jam. The inspiration for overnight quinoa came to me after I stumbled upon a recipe for vanilla chia pudding from Simply Quinoa.
Quinoa is a complete protein, which means it contains all of the essential amino acids. This makes it particularly good for those of us who don’t eat animal products. Combined with hemp seeds, another fantastic source of plant protein, a single serving of our overnight quinoa clocks in at 21 grams of protein. Now that’s what I call an excellent way to kick off the day.
Our gluten-free overnight quinoa is a great breakfast or snack on its own, and you can top it with whatever fruits, nuts, seeds, and spices suit your fancy. Though, I highly recommend serving it with strawberry rhubarb jam. The recipe is mainly hands-off, aside from the occasional stir, and is free of refined sugar. I used a tablespoon of coconut nectar for a touch more sweetness, but you may not need it depending on how sweet your strawberries are.
This recipe makes six, so it’s awesome for meal prep. Make a batch of jam and store it in the fridge. Then, cook your quinoa and load up a few mason jars for easy, no-brainer breakfasts throughout the week.
Our overnight quinoa is a great breakfast or snack on its own, and you can top it with whatever fruits, nuts, seeds, and spices suit your fancy. Though, I highly recommend serving it with strawberry rhubarb jam.
For the quinoa:
- 1 cup quinoa, uncooked
- 2 cups water
For the strawberry rhubarb jam:
- 2 cups fresh strawberries (organic preferred), diced
- 2 stalks rhubarb, finely chopped
- 1 Tbsp. water
- 1 Tbsp. coconut nectar (or agave)
- 1 tsp. chia seeds
To each jar add:
- ½ cup cooked quinoa
- 2 Tbsp. chia seeds
- 2 Tbsp. hemp seeds
- ¼ tsp. vanilla extract
- 1 Tbsp. almond butter
- 1 cup unsweetened almond milk
- 2 Tbsp. strawberry rhubarb jam, for serving
- 1 Tbsp. sliced almonds, for serving (optional)
- Diced strawberries and fresh basil, for serving (optional)
- Combine the quinoa and water in a medium saucepan and bring to a simmer over medium-high heat. Cover, reduce heat to medium-low, and cook for 10 minutes or until all of the water is absorbed. Remove from heat and fluff quinoa with a fork.
- Meanwhile, combine the strawberries, rhubarb, water, and coconut nectar or agave in a small saucepan. Bring to a gentle simmer over low heat. Continue to cook, stirring occasionally, for 20 minutes. The fruit should be broken down and syrupy at this point. Remove from heat and stir in the chia seeds. Allow the jam to cool and thicken in the saucepan for another 20 minutes before pouring it into a container and storing in the fridge.
- To make an individual serving of overnight quinoa, add the cooked quinoa, chia seeds, hemp seeds, vanilla extract, almond butter, and almond milk to a jar and twist on the lid. Give it a good shake to combine all of the ingredients and put it in your fridge to chill and thicken overnight.
- In the morning, stir the overnight quinoa and top with strawberry rhubarb jam, sliced almonds, extra strawberries, and fresh basil.
Prep and cook time does not include overnight refrigeration.
Keywords: overnight quinoa, vegan breakfast, quinoa