Quinoa isn’t just for lunch and dinner!  Try this recipe for easy overnight quinoa breakfast bowls.

Ingredients:

• 1 cup cooked quinoa, rinsed VERY well
• 1/2 cup unsweetened vanilla almond milk
• 1/4 cup nonfat Greek yogurt
• 1 tablespoon chia seeds
• 1 teaspoon vanilla extract
• 1 teaspoon agave
• Toppings: pomegranate seeds, chopped walnuts, and shredded coconut

Instructions:

1. Mix all the ingredients together and place in three small glass jars. Stir well, cover, and refrigerate for at least 4 hours or overnight.
2. The next morning, remove from the fridge, top off with pomegranate seeds, chopped walnuts, and shredded coconut.

Yields 3 servings

Allergen information:

• This recipe is egg free.
• This recipe is gluten free.
• This recipe is vegetarian.

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