Oatmeal and quinoa with toasted almonds for a protein-packed breakfast on Meatless Monday
"Where do you get your protein?" has got to be the question most frequently asked of any plant-based eater. A fair rejoinder: "Where do you get your fiber?" Fortunately, this breakfast dish has lots of both protein and fiber, so you're getting the best of all worlds. It's adapted from a Thug Kitchen recipe, but we added toasted almonds to the lineup; maple syrup and jam are other ways you can give this breakfast a little extra kick. (If you like your vegan recipes served up with gorgeous photos and a healthy dose of profanity, be sure to check out Thug Kitchen.)
You will need:
1 cup steel-cut oats (don't use another kind, trust us)
1/2 cup quinoa
1/2 cup almonds
1 teaspoon oil (we used safflower; olive oil or coconut oil also work well)
4 cups water
1/2 cup coconut milk (or almond, or soy, or whatever you want to use)
Optional: Maple syrup and/or jam
Before starting: Preheat your oven to 350 degrees F and place the almonds on a cookie sheet. When the oven is preheated, pop them in and allow them to toast for ten minutes or so.
Also, place your four cups of water in a kettle and heat to boiling.
1. Put the quinoa in a fine-mesh strainer.
Rinse to ensure the bitter coating is all gone.
2. Heat the oil in a saucepan over medium heat.