New American Plate Challenge

Chai Quinoa Breakfast Bowl

Weekly Recipe
Serves 2
Prep time
Cook Time

Looking to spice up your breakfast? Try this blend of quinoa and chai spices for a fun and healthy marriage of non-traditional breakfast ingredients.


  • 1/2 Cup
    dried quinoa
  • 1 3/4 Cup
    unsweetened non-dairy milk, coconut, soy or almond
  • 2 Tablespoons
    each - hemp, chia and ground flaxseeds
  • 2 Tablespoons
    chai spice mix, enclosed in loose-leaf tea infuser or wrapped in cheesecloth and tied with twine
  • optional toppings - strawberries, raspberries, unsweetened coconut, toasted pecans, maple syrup, ground cinnamon, warm milk


  1. Bring quinoa, milk, and seeds to simmer in saucepan. Reduce heat to low, add spices, and simmer until quinoa is tender, about 15 minutes. Add more milk if needed throughout cooking. Remove from heat, remove spices, and fluff with fork.

  2. Transfer quinoa to serving bowls and top with berries, coconut, pecans, maple syrup/honey, spices, and/or warm milk as desired.


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