I’m all about using whatever random things I have left in the fridge and making a meal out of them. This overnight quinoa is no exception. I had a little extra quinoa from my Pumpkin Quinoa Breakfast Muffin and a little shredded carrot and apple from attempting to make carrot cake waffles.
Last year, I wasn’t as into quinoa as I am now. I was making overnight quinoa to try and use up quinoa. Then I learned about rinsing it before you cook it and everything made sense. Now it’s my second favorite grain (after oats, of course).
This can be sugar free if you don’t add the maple syrup (I did it without but I have super-sensitivity to sugar right now after not eating it for so long) and vegan if you don’t use yogurt. What’s life like without the creamy goodness of Greek yogurt, though? I’m lactose sensitive and I still eat it every day (totally worth it).
Overnight Carrot Cake Quinoa
What you’ll need:
3/4 cup cooked quinoa
1/3 cup coconut milk
1/4 cup unsweetened almond milk
1/4 cup shredded carrot
1/4 cup shredded green apple
1/4 cup plain Greek yogurt
1 tbsp chia seeds
1 tbps shredded coconut
1 tbsp maple syrup (optional)
1 tsp vanilla
1/2 tsp cinnamon, plus more for topping
1/8 tsp nutmeg
What to do:
Put quinoa and chia seeds in a mason jar or other container and shake to combine.
Add coconut milk, almond milk, carrots, apple, vanilla, maple syrup (if using) cinnamon and nutmeg and shake to combine again.
Put in refrigerator overnight.
In the morning, top with Greek yogurt, coconut and additional cinnamon. Try not to get yogurt on your hands digging out the last bite like me.
Overnight Carrot Cake Quinoa Nutrition Info (with unsweetened coconut milk and no maple syrup)
Chat with me:
How do you feel about quinoa? What foods do you not eat?