This tasty pudding makes a hearty breakfast that’s packed with fiber and healthy fats.
Plus, it’s a GREAT use for leftover quinoa.
Tip: You also can use storebought crispy quinoa if you want to add some “crunch.”
Overnight Quinoa-Chia Pudding
- 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!