Breakfast Quinoa with Almond Milk, Chia Seeds, and Sliced Peaches

Ingredients

• Cooked quinoa 1 cup
• Unsweetened almond milk 1 cup
• Chia seeds 2 tablespoons
• Fresh peaches 1 medium

Method

1. Prepare the Peaches. Wash the peach thoroughly under running water. Using a sharp knife, carefully slice the peach into thin, even slices. Set aside.
   Tip: To slice a peach easily, cut around the peach along the seam, twist halves apart, and remove the pit before slicing.
2. Combine Quinoa and Almond Milk. Take 1 cup of cooked quinoa and place it in a medium-sized bowl. Pour 1 cup of unsweetened almond milk over the quinoa. Stir gently to combine the two ingredients evenly.
   Tip: If you prefer a warmer breakfast, you can microwave the quinoa and almond milk mixture for about 30-45 seconds.
3. Add Chia Seeds. Sprinkle 2 tablespoons of chia seeds over the quinoa and almond milk mixture. Stir well so the chia seeds are evenly distributed. Let the mixture sit for 2-3 minutes to allow the chia seeds to absorb some liquid and soften slightly.
   Tip: Letting chia seeds soak makes them easier to digest and enhances the creamy texture.
4. Top with Sliced Peaches. Arrange the sliced peaches on top of the quinoa mixture. You can gently press some slices into the quinoa for better flavor blending or leave them on top for a fresh texture.
   Tip: Add a sprinkle of cinnamon or a drizzle of honey if you want extra flavor.
5. Serve and Enjoy. Your breakfast quinoa bowl is ready to eat! Use a spoon to mix the peaches into the quinoa as you eat or enjoy the layers separately. This dish is best enjoyed fresh.
   Tip: This breakfast is filling and balanced, perfect for starting your day with sustained energy.

Pro tips

• Use pre-cooked quinoa to save time; you can cook quinoa in bulk and refrigerate for up to 5 days.
• If you want a creamier texture, soak the chia seeds in almond milk for 10-15 minutes before mixing with quinoa.