Chai Quinoa Breakfast Bowls
1 c. quinoa
2 c. milk (soy, almond, etc. also works)
3 Tbsp. Chai tea (Crème Brûlée Chocolate Chai, Hazelnut Vanilla Chai, or Masala Chai)
1 Tbsp. Teaoli Balsamic Vinegar (Dark Chocolate, Espresso, or Vanilla)
½ c. sweetened shredded coconut
½ c. sliced almonds
Combine quinoa and milk with a pinch of salt in a saucepan. Place tea in an infuser of your choice (one that won't melt) or in a seive, allowing the leaves to soak in the liquid. Turn heat to medium high and bring mixture to a boil, watching closely to avoid burning. Boil 1-2 minutes, then reduce heat to a simmer. About two minutes later, remove the tea leaves and stir the quinoa. Cover and cook 11-15 minutes, depending on the texture you want the quinoa to have. Meanwhile, add shredded coconut and almonds to a dry pan. Cook over medium heat, stirring occasionally, until lightly browned and fragrant. Remove from heat. To serve, divide quinoa into bowls, drizzle with balsamic vinegar as desired, and top with toasted coconuts, almonds, and more milk as needed. This recipe will keep in the fridge up to five days -- to reheat, just add a little more milk and microwave!
Recipe adapted from The Neighborfood Blog.
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