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Overnight Quinoa & Raspberry Bowl

Summery vibrant and fulfilling, this is the recipe for a nutritious breakfast or a to-go snack!
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Servings: 1
Ingredients Equipment Method Notes

Ingredients
  

1/3 cup of cooked quinoa
1/3 cup of shredded zucchini (without extra water)
1/2 cup frozen raspberries
3/4 cup of cashew milk or any other plant-based milk
2 tbsp chia seeds
1 tbsp hemp seeds
1 tbsp sliced almonds
1 serving plant-based protein powder (optional)
1/2 tsp cinnamon
pinch of cardamom
pinch of Celtic sea salt
1 tsp raw honey (optional)

Equipment

  • Blender

Method
 

  1. Cook quinoa according to the instructions on the package.
    In a glass jar combine milk, cooked quinoa, chia seeds, zucchini, raspberries, protein powder if using, and spices. Stir well for a few seconds and make sure all ingredient are fully covered in milk. Close the jar and place in the refrigerator overnight.
  2. In the morning, transfer all the ingredients into a blender and process until smooth.
  3. Pour into your favorite bowl and decorate with hemp seeds, almonds, and a few fresh raspberries if you have them around. Enjoy!

Notes

If you are using protein powder, go for plant-based unsweetened vanilla with the smallest list of ingredients. Hemp, pea, pumpkin seeds, brown rice, etc. 
 Quinoa can be replaced with oats. 
Adding zucchini is optional, but it boosts the fiber content, and also delicious! Try it!