Overnight Quinoa-Chia Pudding

This tasty pudding makes a hearty breakfast that’s packed with fiber and healthy fats.

Plus, it’s a GREAT use for leftover quinoa.
You also can use store-bought crispy quinoa if you want to add some “crunch.”

It wasn’t that long ago that quinoa was an exotic grain that most of us hadn’t heard of!

Now it’s ahealthy “superfood” staple that a lot of people keep in their kitchens.

Quinoa contains several important minerals – including magnesium, iron, and zinc – and it may help lower blood sugar levels.

It’s also a good source of fiber and antioxidants.

Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it’s it doesn’t seem to bother most people who are sensitive to gluten.

I’ve got a quinoa tip for you!

If you’ve tried quinoa in the past and thought it tasted bitter, it was probably because it was still coated with saponins, a chemical produced by the plant to protect itself when it’s growing.

Make sure you rinse the quinoa before you cook it! I know this can be a little tricky because the seeds are so small… but I have another tip for you:

Place the tiny seeds in a coffee filter, and then put the filter in a sieve or colander before you rinse.

(serves 2)

• 4 Tbsp chia seeds
• 1 cup (240 ml) vanilla non-dairy milk
• ⅓ cup (60 g) cooked quinoa
• 2 dates, pitted and chopped
• 3 Tbsp unsweetened shredded coconut

In a mason jar or medium bowl, mix together the chia seeds and milk, stirring until well combined. Add the rest of the ingredients. Cover and place in the refrigerator overnight.

That’s it! Enjoy the next day!