Ingredients
Scale
1 cup uncooked quinoa
2 cups almond milk (or other milk)
1/2 cup vanilla plant-based protein powder
1 medium peach, diced
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (optional)
1 tablespoon maple syrup (optional)
Instructions
Rinse quinoa under water.
Cook quinoa in almond milk for 15 minutes until tender.
Mix cooked quinoa with protein powder, cinnamon, and half the diced peach.
Transfer to airtight container and refrigerate overnight (8-12 hours).
Top with remaining peach slices and optional toppings before serving.
Notes
Storage: Refrigerate up to 4 days
Swap peaches with other fruits like berries or mango
Use cinnamon or turmeric for added flavor
Add oats or chia seeds for extra texture
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Breakfasts
- Method: Stovetop & Overnight Soaking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 7g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 0mg