Overnight Quinoa Bircher
Recipe type: Vegan, Gluten Free, Healthy
Serves: 2
Start the day with the most delicious breakfast bowl! You can prepare everything the night before and simply grab out of the fridge in the morning... anything for those few extra minutes in bed!
  • 1⅓ cups / 230g cooked quinoa
  • ⅔ cup / 180ml coconut cream*
  • 1 orange, juice and zest
  • 4 medjool dates, pitted and roughly chopped**
  • 1 small apple, grated
  • 2 tablespoons desiccated coconut
  • ½ teaspoon vanilla powder
  • 1 teaspoon ground cinnamon
Top with:
  • Fresh strawberries
  • Chopped bananas
  • Pistachios
  • Hemp seeds
  • Cacao nibs
For the Quinoa
  1. Simply add all of the ingredients into a large bowl and mix together, so that everything is nice and coated in the coconut cream.
  2. Place a plate over the bowl or divide into smaller jars, and let sit in the fridge for at least an hour or overnight.
  3. I love mine cold with loads of toppings!
For the Jar
  1. After the quinoa has been in the fridge for at least an hour, or alternatively in the morning, grab a jar and spoon some quinoa at the bottom of the jar, top with some bananas and cacao nibs, spoon over some more quinoa, add halved strawberries, another spoonful or two of quinoa, and some grated apples, more cacao nibs, and hemp seeds.
  2. Store in the fridge and take with you to work. Bliss!
*I buy canned coconut cream, which is not the same as creamed coconut. Coconut cream is like a thicker coconut milk, as it has less coconut water and more cream. You could sub coconut milk here, and if you do I would add less coconut milk and add two tablespoon of coconut yogurt to make up for creaminess!

**If you can’t find soft medjool dates, either buy the dried variety and soak them before chopping or sub for sultanas or raisins!
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/overnight-quinoa-bircher