This creamy overnight quinoa with banana is super easy to make, packed with protein, fibre and lots of delicious flavour. Perfect to kick start your day or as a healthy snack anytime.
Can I use raw quinoa to make overnight oats
Overnight quinoa is a great alternative to overnight oats. It’s essentially the same concept of using the fridge rather than the cooker to prepare your breakfast. So just combine all the ingredients and refrigerate overnight. The result is creamy, delicious breakfast that’s infused with flavour.
There is, however, one difference.
While overnight oats use raw oats overnight quinoa contains ready to eat quinoa. So you’ll have to cook it before combining with the other ingredients.
No, you cannot use raw quinoa to make overnight quinoa. I tried. It didn’t work. It still tasted pretty raw and was quite tough the next day. But the good news is quinoa cooks very quickly (just simmer it in a little water for 15 minutes) and once cooled, it can be refrigerated for up to 3 days. So simply cook the quinoa ahead.
Why is quinoa perfect for breakfast
As a good source of protein, fibre, magnesium, folate and other nutrients quinoa is in fact an ideal energy boosting wholesome breakfast food. It is also naturally low in fat and gluten free. It has a pleasant mildly nutty flavour, which works with endless flavour combinations, both sweet and savoury.
Another breakfast recipe using quinoa you might like is this quinoa smoothie with raspberries and cacao. In that recipe the quinoa (also precooked) is pureed along with the other ingredients.
Use semi-skimmed (low fat) milk or any non-dairy alternative. I don’t recommend using coconut milk as it’s very calorific.
I recommend using yogurt containing live bacteria or a fermented dairy (or non-dairy) product. Good choices include Skyr and Quark, but low fat non-dairy alternatives would work well too. Yogurt adds a hint of tanginess and helps to make the overnight quinoa mixture more creamy.
I used fairly ripe bananas (but not overripe) as this low carb quinoa breakfast recipe does not contain any added sugar. For me the bananas provide enough sweetness but you could add a drizzle of maple syrup before serving if you prefer.
*I added a bit of vanilla bean paste into the quinoa mixture but you don’t have to.
Overnight Quinoa with Banana (Low Carb)
- 1 cup cooked quinoa
- 2 medium bananas, mashed
- 2 tbsp yogurt/Skyr or quark
- 1/3 cup semi-skimmed milk or non-dairy alternative
- 1/3 tsp vanilla bean paste, optional
- Pinch of sea salt
- Combine all the ingredients, stir thoroughly and place in an air tight container (or jar, or cover with cling film). Refrigerate overnight.
- In the morning give it a stir, add a drop of milk or yogurt if the mixture is too thick, top with fruit, nuts and/or seeds and serve.
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I am bringing this creamy, low carb Overnight Quinoa with Banana recipe to #CookBlogShare, hosted this week by Tin and Thyme.