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Jennifer Hunt, RDN, LD

High Protein Chocolate Banana Breakfast Quinoa

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Servings: 2
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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