Chai Quinoa Bowl

Chai Quinoa Bowl

Seasonal Breakfast Bowls

Bowls have been a consistent trend this year. They provide a convenient meal option, full of variety and customization. With customers actively seeking nutritious breakfasts that suit on-the-go lifestyles, bowls are dominating the breakfast category. Grains are a popular base for bowls and also perfect for catering to vegetarians.

Don’t forget to customize your bowl offerings to the season. This warm chai tea quinoa bowl with fresh fruit makes a perfect meal for brisk end of summer mornings. Remember, keep it fresh and get creative. As the season for apricots comes to a close, don’t hesitate to swap out your fruit toppings and feature fresh fall produce.


Chai Quinoa Bowl
Chai quinoa bowl with fresh berries, roasted apricots, honey roasted pecans, and coconut chips
Chai Quinoa Bowl
Chai quinoa bowl with fresh berries, roasted apricots, honey roasted pecans, and coconut chips
Chai Quinoa
Roasted Apricots
Honey Roasted Pecans
Chai Quinoa
  1. Heat tea bags and almond milk in saucepan to a simmer over medium-high heat; remove from heat and steep 6 minutes. Remove tea bags; reserve and refrigerate all but 2½ cups chai almond milk.
  2. Add quinoa and maple syrup to chai almond milk in saucepan; heat to a simmer over medium-high heat. Reduce heat to low; cover and cook until quinoa is tender and liquid is absorbed, about 8 minutes.
  3. Transfer to bowl; cover with plastic wrap, pressing onto surface of quinoa and refrigerate. Makes about 8 cups.
Roasted Apricots
  1. Toss all ingredients in a bowl; roast in 2-inch half hotel pan at 450°F for 20 minutes. Cool; cover and refrigerate.
Honey Roasted Pecans
  1. Toss pecans and honey in a bowl; spread on silicone baking mat-lined half sheet tray and sprinkle with sugar. Bake at at 350°F for 18 minutes, stirring once. Store at room temperature in airtight container between 2 pieces of parchment paper.
For Serving
  1. Cook 1 cup chai quinoa and scant 1⁄3 cup reserved chai almond milk in saucepan over medium heat until half the liquid is absorbed. Cook 1 roasted apricot in 350°F oven until heated through. Place Chai Quinoa in serving bowl; top with Roasted Apricot, and portion of each the pecans, berries, and coconut chips. Serve with almond milk for drizzling.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Chai Tea Bags #312249

Almond Milk #011499

Quinoa #007337

Maple Syrup #042291

Apricots #096069

Brown Sugar #380155

Unsalted Butter #039015

Whole Pecans #032880

Honey #306362

Granulated Sugar #380424

Blueberries #096107

Raspberries #096510

Coconut Chips #043600

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