This Strawberries and Cream Breakfast Quinoa is boasting with plant-based nutrition, protein, and fiber. Real strawberries are sautéed and then combined with coconut milk, maple syrup, quinoa, and chia seeds for an easy, one-pan, gluten-free, vegan, grain-free breakfast!
Sponsored by Calphalon
This is a sponsored post written by me on behalf of the Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!
I feel like I say this every year, but friends… we made it through another cold winter and that leaves me craving all the spring/summer time flavors. With the new, sunny season comes new flavorful recipes so you can start your day off filled with plant-based goodness and a smile on your face 🙂
The recipe starts with my favorite Calphalon Premier™ Hard-Anodized Nonstick 10″ Fry Pan that comes with a lid to allow you to cook the quinoa right in the pan with the juicy sautéed strawberries. Less pans = happy me! Haha. One-pot meals are totally my (strawberry) jam 😉
Now when I say breakfast quinoa I want you to think of like a mix between porridge and oatmeal cooked with fresh strawberries and light coconut milk with just a tad of crunch and nuttiness from the quinoa for the most creamy, naturally sweetened, one-pot (pan) breakfast.
Let’s take an even closer peek!
☆ Cookware: So we’ve got our star nonstick cookware. With the pan’s durable nonstick interior you can prepare and serve your favorite meals with ease and makes cleanup quick and easy saving you time in the kitchen. And the stay-cool stainless steel long handle provides heat resistance when cooking on the stovetop. The effortless food release in Calphalon’s Premier™ Cookware makes cooking and serving even the most delicate food (like quinoa) with ease without it all sticking to the bottom of the pan and without loading up on the oil. I feel reassured that the quinoa won’t burn or stick to the bottom of the pan, giving me more confidence in the kitchen.
☆ Quinoa: Quinoa is such a powerhouse! One of the only vegan complete protein sources that’s also boasting in fiber! And it just so happens to be gluten-free and grain-free! Ya… it’s a superstar, and I plan on including a lot more quinoa recipes on the Healthy Little Vittles blog this year.
☆ Chia Seeds: Aside from being such a powerhouse of a food, chia seeds are high in omega-3 fatty acids, antioxidants, specifically caffeic acid and the quercetin, like we also see in spinach, to help with inflammation, and are also a complete protein, offering our bodies a plant-based way to get the protein we need for optimum health. Tiny, but mighty to the max!
☆ Strawberries: Using fresh strawberries in this Strawberries and Cream Breakfast Quinoa recipe allows this dish to preserve more of the nutrients strawberries offer. Aside from being delicious, they’re an excellent source of vitamin C, manganese, folate (vitamin B9) potassium, antioxidants, and fiber. No wonder they are among the list of our favorite fruits!
You’ll sauté the strawberries with maple syrup, a little lemon juice, pure vanilla extract, lemon juice, and just a pinch of salt until they are bubbling, juicy, and fragrant. This creates a strawberry compote that you’ll combine with the cream and quinoa.
☆ Coconut Milk: When I was deciding which plant milk to use for this creamy breakfast recipe, coconut seemed to be the best option. We have so many plant-based options now (yayyy!!) but its creaminess makes it delicious and satisfying, and a perfect choice in a strawberries and cream recipe. Aside from the texture and creaminess, coconut milk contains healthy fats, you may have heard of MCTs, that the body can use as fuel instead of storing them as body fat. In moderation, MCTs have been linked to potential anti-inflammation, immune-boosting and gut health benefits. Along with the beneficial fats, coconut milk does also contain saturated fat, so to keep the saturated fat content down just a tad in this breakfast recipe, I decided to use light coconut milk as opposed to full-fat coconut milk. If you’re not a fan of coconut milk or the flavor, you may sub with another plant milk of choice such as oat, almond, cashew, etc.
☆ Maple Syrup: From the sap of maple trees, PURE maple syrup is probably one of the most recognizable natural sweeteners. We’re not talking maple-flavored syrup, you want to make sure you use the real deal. Pure maple syrup. It’s actually my go-to sweetener. Aside from pouring on your pancakes, maple syrup in its purest form can provide small amounts of minerals and antioxidants. Now I’m not saying guzzle it from the bottle, haha, but in small amounts there are actually some benefits.
☆ Banana Nice Cream: And let’s not forget about the nice cream on top! Now I know you’re wondering, “how does adding ice cream to this healthy breakfast recipe work?!” Well, I think you’ll be surprised that this “ice cream” is actually made with just 3 ingredients: frozen banana, pure vanilla extract, and a splash of plant milk. Think of having a banana for breakfast, but in ice cream form 😉 Yum-O. It makes the perfect creamy finishing touch to this Strawberries and Cream Breakfast Quinoa, but is totally optional, though highly recommended.
Head over to Calphalon.com to purchase your Calphalon Premier™ Hard-Anodized Nonstick 10″ Fry Pan for you or as a gift and use code GINA25 for 25% off! 🙂
This Strawberries and Cream Breakfast Quinoa is so easy and delicious, and a great way to mix up your breakfast game. It’s perfect as we head into spring, boasting with lovely strawberries for a nourishing way to start your day. I think you’re going to love it just like my family and I! Let me know how it goes down below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this powerfully healthy quinoa recipe! Tag me on Instagram, Facebook, or Pinterest!
If you’re a fan of one-pan meals, check out this
If you’re a fellow quinoa lover, be sure to check out these
- 16 ounces fresh strawberries, sliced in half
- 1 teaspoon lemon juice
- 2 tablespoons maple syrup
- 1 can (~1.5 cups) light coconut milk
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 cup uncooked quinoa, rinsed
- 1 tablespoon chia seeds
- 1/8 teaspoon salt
Banana Nice Cream
- 1 frozen banana
- 1/2 teaspoon pure vanilla extract
- ~ 1 tablespoon plant milk (or water)
- The night before, you'll want to make sure you peel and freeze a banana if you're planning on enjoying the banana nice cream on top, which I HIGHLY recommend.
- Heat your Calphalon Premier™ Hard-Anodized Nonstick 10" Fry Pan over medium-high heat. Add the strawberry compote ingredients: the strawberries, lemon juice, and maple syrup. Tossing them occasionally, saute the strawberries until they start to become soft and the juices release, about 5-7 minutes. Reserve half of the strawberries in a bowl for topping, keep the remaining half of the strawberries in the pan.
- Add the quinoa ingredients in this order: the coconut milk, maple syrup, vanilla, chia seeds, quinoa, and salt. Stir to combine and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes until the quinoa is soft and cooked.
- Meanwhile, make the banana nice cream. In a food processor/blender, add the frozen banana, vanilla and plant milk. Blend until smooth and creamy and the texture resembles soft serve ice cream. Don't add too much milk or it will be runny, so I like to add this slowly while it's blending. You may add more or less if needed. Place the nice cream in the freezer until ready to serve.
- Serve the quinoa in bowls, top with the remaining sauteed strawberries, banana nice cream, and sprinkle with chia seeds. Store any leftovers in an airtight container in the fridge.
**This is a sponsored post written for Calphalon using their Premier™ Hard-Anodized Nonstick Cookware
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 433Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 81mgCarbohydrates: 66gFiber: 7gSugar: 28gProtein: 9g