Go Back
+ servings
Vegan "Peaches n' Cream" Quinoa Chia Pudding - This peach breakfast quinoa is layered with creamy chia pudding for a healthy, portable breakfast that is gluten free and will keep you full until lunch! | Foodfaithfitness.com | @FoodFaithFit
Print

Peach Breakfast Quinoa Chia Pudding

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!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 servings

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

Notes

*Tri-colored quinoa takes longer to cook than white quinoa, so adjust accordingly.
** 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.