The chia seed has stolen the limelight lately on the nutrition red carpet. Packed with omega-3 fatty acids, carbohydrates, protein, dietary fiber, antioxidants, and calcium, these tiny black and white seeds provide a boost of energy and regulate blood sugar to help you feel full longer. Reap the benefits of this nutritional powerhouse by discovering new ways to add its mild, nutty flavor to your diet.
Chia isn’t the only superfood we’re crushing on: One cup of cooked quinoa packs 8 grams of protein and 5 grams of filling fiber, keeping your appetite in check all morning long. Chocolate, honey, and almond milk come together to form a hot cereal bowl, inspired and adapted from Minimalist Baker’s Dark Chocolate Quinoa Breakfast Bowl. It’s rich, creamy, nutty, and fruity—all things good.
Banana-Berry Chocolate Quinoa Breakfast Bowl
1/4 cup uncooked quinoa
1 cup unsweetened almond milk (make your own)
1/4 teaspoon sea salt
1 tablespoons unsweetened cocoa powder
1 tablespoon honey
10 frozen strawberries
10 slices of banana
2 teaspoon chia seeds
2 tablespoon chopped pecans
1 ounce dark chocolate
1. Rinse quinoa in a strainer. Heat a small saucepan over medium heat. Once the pan is hot, toast the grains for 2 minutes, or until fragrant.
2. Add almond milk and salt; stir. Boil over medium-high heat for 1 minute, then simmer on medium-low heat and cook covered for 20 minutes.
3. Remove from the heat and add cocoa powder and honey. Stir until mixed.
4. Add toppings of your choice. My favorites are frozen strawberries, sliced bananas, chia seeds, chopped pecans and dark chocolate chunks.
5. Serve and savor! Store leftovers in an airtight container in the fridge for up to 2-3 days. Heat in the microwave for 30 seconds, and pour extra milk in for a hot cereal bowl.
Serves 2 (serving size: ½ cup)
CALORIES 326; FAT 15g (sat 4g, mono 5g, poly 3g); PROTEIN 7g; CARB 46g; FIBER 8mg; CHOL 1mg; IRON 3mg; SODIUM 335mg; CALCIUM 156mg
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