Is it just me or do you wake up Friday mornings and they just seem so much better than Monday through Thursday? I think it’s the relief that the work week will be over in 8 hours and we have a full two days ahead of us to do whatever we want. My husband’s favorite way to celebrate the last morning of the work week is by getting doughnuts every now and then, mine however is with one of these dairy-free Roasted Blueberry Quinoa Breakfast Bowls!
I’m sure you’ve been noticing I’ve been on a quinoa kick lately. I’ve been adding it to dinners instead of using rice or pasta, to yogurt parfaits in place of granola, and now in these protein rich and super tasty breakfast bowls! Instead of using the obvious choice, oats, in this bowl I opted for quinoa because I love the texture and the extra protein. The quinoa isn’t the only protein rich part of this breakfast bowl, I also chose to use Silk Soymilk! If you’ve never tried Silk Soymilk head over to their site and grab a coupon! This plant based “milk” has 8 grams of protein and combined with the quinoa it’s an excellent option for a vegan, dairy-free, gluten-free, filling breakfast!
Making the Roasted Blueberry Quinoa Breakfast Bowls is slightly more involved than pouring yourself a bowl of dry cereal, but the flavor and the fact that it keeps me from getting “hangry” an hour after I eat is well worth the few extra minutes. I start by spreading fresh blueberries out onto a baking sheet lined with foil. I coat the berries in a little bit of agave nectar then put them in the oven to roast for about 8-10 minutes. While the berries are roasting I cook the quinoa. Instead of using water to cook the quinoa in Silk Light Vanilla Soymilk. There are only 70 calories per cup (less than skim milk), 50% more calcium than dairy milk, and 6 grams of protein! I love the creamy vanilla flavor that the soymilk adds to the quinoa.
Once the quinoa has absorbed all of the soymilk I removed it from the stove and stirred in vanilla extract and just enough agave nectar to sweeten it up. Now for the best part, the toppings! I am such a toppings girl, the more the better! Remember those blueberries we just roasted? Well, they are going to be piled high on our breakfast bowl! And since I like a little crunch, what better than adding some toasted coconut and sliced almonds.
This gorgeous bowl of protein packed breakfast goodness is just the way I like to start off my Friday morning. Not only does all the protein from the soymilk help my muscles recover after my morning run, but I can be sure that it will keep me full until lunch and keep me from sneaking a piece of my husband’s favorite Friday morning breakfast, doughnuts.
This conversation is sponsored by Silk. The opinions and text are all mine.