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High Protein Chocolate Banana Breakfast Quinoa

Jennifer Hunt, RDN, LD
Print Recipe
Servings 2

Ingredients
  

  • ⅓ cup quinoa
  • 1 ½ cups low-fat milk or plant-based milk
  • 1 cup water
  • ½ tsp vanilla extract
  • ½ cup egg whites
  • 1 tbsp maple syrup or honey
  • 1 tbsp cocoa powder
  • 2 tsp chia seeds
  • ½ medium banana chopped
  • 1 oz almonds chopped or slivered

Instructions
 

  • In a medium saucepan, combine quinoa, milk, water, and vanilla. Bring to a boil and then turn down to medium low to simmer and allow the quinoa to absorb all of the liquid, about 25 minutes. Stir occasionally.
  • Once quinoa is creamy and has absorbed the liquid, turn off the burner and stir in the egg whites, maple syrup/honey, cocoa powder and chia seeds.  Allow to sit on the warm stovetop for a few minutes to thicken.
  • Top with chopped or slivered almonds and banana. Serve warm or cold.

Notes

  • Make sure to always rinse your quinoa first to remove a bitter residue!
  • Using plant-based milk will reduce protein per serving, but works just fine.
  • Double or triple the recipe to make enough for the entire family or for leftovers during the week!
Recipe Variations
  • Use coconut milk in place of dairy milk and top with a tablespoon of unsweetened coconut.
  • Eliminate all added sugar (maple syrup) and instead add ½ mashed banana to the quinoa while cooking; top cooked quinoa with remaining ½ of banana.
Nutrition
Calories 299; Fat 11g; Saturated Fat 2g; Cholesterol 9mg; Sodium 185mg; Potassium 643mg; Total Carbohydrate 35g; Fiber 5g; Sugars 20g (Added Sugar 6g; Naturally Occuring Sugar 14g); Protein 18g