1/2 cup red quinoa, rinsed
1/3 cup certified gluten-free rolled oats
1/3 cup wild rice, rinsed
2 Tablespoons Chia seeds
4 Tablespoons Hemp Hearts
1/4 cup raisins or dried cranberries
1/4 cup chopped dried apricots
1 Tablespoon cinnamon, powder
1/4 Teaspoon ginger, powder
1/4 Teaspoon salt
1/2 Tablespoon Extra Virgin Olive Oil
2 1/2 cups almond milk
1 1/2 cups water
2 Tablespoons maple syrup (optional)
Fruit of choice
Cashews (optional)


  1. Sauté hemp hearts and chia seeds in olive oil in a medium pot over medium heat for about 2 minutes.
  2. Add all the ingredients and mix well.
  3. Cook for about 10 – 14 minutes, until the grains are softened and cooked.
  4. Top with Fruit of choice and cashews (optional)

Extra tips:

✔ Use a fine-mesh strainer, rinse the quinoa until the water runs clear. Quinoa has a slightly bitter taste; rinsing it water can reduce the flavour.

✔ Double up and make a batch of this breakfast bowl. Divide it into mason jars or BPA free plastic containers for the week ahead. You will have a power breakfast every day. Add favourite toppings.

✔ Use a plant-based beverage of your choice (coconut, nuts, hemp). Make sure it is fortified with calcium and vitamin D.

✔ You may add a tablespoon of hemp hearts to each serving to boost the protein and fibre.

*recipe courtesy of

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