Bring 1 cup water to a boil in a saucepan over medium-high heat. Stir in quinoa and salt. Bring back to a boil, reduce heat, and simmer, stirring often, for 6 minutes, or until grain is cooked. Stir in acai berries and coconut. Scrape into a cereal bowl and drizzle with maple syrup.
Slice banana over the top of the quinoa and sprinkle goji berries and cinnamon over it. Add milk (if using). Serve with vegan yogurt, if desired.
You’ve Got Options
Acai berries are awesome! They taste like chocolate and blueberries—yum! And like blueberries, they are high in antioxidants. Look for them in the frozen fruit section at specialty food stores. Any frozen berry will work in place of acai berries.
Dried cherries add a tart flavor, but try other dried fruit as well: apricots (chopped), cranberries, blueberries, apples…Keep a selection on hand to add to breakfasts and dinner bowls.
Makes 1 Serving, Easily Doubled
½ cup quinoa or rolled oats
½ teaspoon sea salt
¼ cup frozen acai berries or blueberries (see options)
2 tablespoons shredded coconut
2 tablespoons pure maple syrup
½ ripe banana
1 tablespoon dried goji berries or dried cherries
¼ teaspoon ground cinnamon
¼ cup unflavored, unsweetened or vanilla nondairy milk (optional)
¼ cup vegan yogurt
From “The Reducetarian Cookbook: 125 Easy, Healthy, and Delicious Plant-Based Recipes for Omnivores, Vegans, and Everyone In-Between” by Reducetarian Foundation (Center Street, $21.99). Recipe developed by Pat Crocker. Photo by Ashleigh Amoroso.