Just wanted you to pop in and letchu know that these pretty little cups of spicy-sweet, fruity layers are sponsored by my friends over at Better Body Foods!
This peach breakfast quinoa is layered with creamy chia pudding for a healthy, portable breakfast that is vegan-friendly, gluten free and will keep you full until lunch!
Breakfast quinoa ANDDDD Chia Pudding.
2TOGETHER. In O-N-E BOWL.
Totally freaking out over all the texture AND general deliciousness exploding out of the pretty little layers of this peachy-keen little breakfast delight.
Any chia pudding recipe on its own is pretty yummy right? I mean, when is it not a good idea to sink your spoon through a layer of thick, creamy, ginger-spiced food-perfection that is studded with tasty little seeds full of super-food nutrition?
BUT, WITH QUINOA! The above-mentioned spoon-sinking shenanigans now ends in a layer of chewy quinoa that is oozing with these nutty-cinnamon vibes that is EVERYTHING in my breakfast-eating life right now.
With a layer of peaches and a sprinkle of mint. FOR THE REFRESHING.
And for the juicy, sweet fruit that is my favorite part of summer.
And for the ability to call this peaches ‘n cream breakfast quinoa. <–Oh you faaaancy.
Fun fact: I totally meant to put these in mason jars for the photo so that you would know that you could make them the night before and then BRING THEM TO WORK. Just watch while all your co-workers peep your awesome-breakfast-eating-self and experience a MAJOR case of breakfast envy.
But, then I forgot to buy mason jars.
[Tweet “Summer #breakfast perfection: #Vegan Peaches ‘n Cream Quinoa Chia Pudding! @betterbodyfoods”]Just consider yourself told of the portability mmmkay?
For the spicy-cinnamon layer of quinoa, I’m using Better Body Foods Tri-Colored quinoa. You know, tri-colored to add to the fancy-breakfast-qualities that we’re already jiving right along too. But, also, because it’s yummy, perfectly tender and just a little bit earthy.
I know it’s fairly early, and suggesting that there are things you must learn before you’ve munched on breakfast may not make you my internet-bff at this time but, well, tough.
Things you must learn if you want to achieve maximum layered-quinoa-peach-chia-beautifulness:
- SMASH the quinoa. Like, RLY RLY use your muscles and push those whole-grains down into the bottom of your cup/bowl/jar. I straight up used a pestle and packed ‘er in. This prevents the chia/almond milk combo from seeping its sneaky little self in the spaces between the grains.
- Pre-make your chia pudding in a separate bowl and let it sit in the fridge for one hour before pouring over your peaches. If this is not done and your chia has not had a few moments to itself, where it gets all luscious and thick, some of it will just kinda melt into the quinoa.
And then optimal layers will NOT BE achieved.
Which is really not a big deal. BUT, if you want to eat with your eyeballs first…you need to DO IT.
Also, chia pudding pro tip that no one tells you: give yo’ pudding a few little stirs for the first hour that it’s just doin’ it’s thang in your fridge. This prevents the yucky chunks of seeds that can sink to the bottom of the milk in a gloppy-not-yummy-in-your-mouth mess.
Okay. Learning done.
You know what though? Unlike school, where you had to learn with NO REWARD.
Unless you count the ability to, like, go to college and stuff a REWARD.
Pfft. Who does that?
THIS kinda reward is the kind that ends with yummy swirls of spicy-sweet, creamy-chewy perfection inside your mouth.
And warm, fuzzy full-till-lunch feelings in your stomach.
Ingredients
For the quinoa layer:
- 1 Cup Unsweetened vanilla almond milk
- 1 Tbsp Better Body Foods Agave
- 1 tsp Better Body Foods vanilla extract
- 1/2 Cup Better Body Foods Tri-color quinoa uncooked
- 3/4 tsp Cinnamon
For the peach layer:
- 1 Large peach cut into small cubes
- 1 1/2 tsp Thinly sliced fresh mint packed
For the chia pudding layer:
- 1 Cup Unsweetened vanilla almond milk
- 1/4 Cup Better Body Foods Chia Seeds
- 1 Tbsp Better Body Foods Agave
- 1 tsp Fresh ginger minced
Instructions
- In a LARGE pot (almond milk rises a lot when heated) combine the almond milk, agave and vanilla extract and bring to a boil over high heat.
- Once boiling, stir in the quinoa, cover, and reduce the heat to low. Cook until the quinoa has absorbed most of the milk but is a still a tiny bit creamy, about 30-35 minutes* Transfer to a bowl and refrigerate for 10-15 minutes to let cool.
- Once the quinoa is cooled, stir in the cinnamon and then divide the quinoa between two large cups, or small mason jars. REALLY pack the quinoa down (I used a mortar to do so) if you want to get all the pretty layers, or else the chia pudding seeps between all the quinoa grains.
- Stir the chopped peaches and mint together and then divide them on top of the quinoa layer. Place into the refrigerator while the chia pudding sets.
- In a medium bowl, whisk together all of the chia pudding ingredients and place into the refrigerator for 1 hour so that it can begin to thicken, and not seep into all the quinoa on the bottom.
- **
- Once thickened, divide the chia pudding between the two cups and refrigerate for an additional 4 hours to overnight to let it fully thicken. ***
- DEVOUR
Tips & Notes:
** I find that chia seeds like to sink when making chia pudding and, if you stir the pudding a few times within the first hour that it's setting, you avoid this. So, I recommend stirring it a few times.
*** You don't HAVE to make the chia pudding separate before layering, but I recommend you do if you really want a thick chia pudding, and separate layers.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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Weight Watchers Points Per Serving: SmartPoints: 12 Points+: 10. Old Points: 8
(based on 2 servings)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Want more quinoa for breakfast?
Blueberry Almond Breakfast Quinoa Smoothie Bowl
Baked Breakfast Quinoa with Dates and Bananas
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