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