Summer Quinoa Breakfast Bowl
Ingredients
-
1
small
peach, sliced
-
⅓
cup
uncooked quinoa, rinsed well
-
⅔
cup
almond milk
-
½
tsp
vanilla extract
-
2
tsp
brown sugar, or sweetener of your choice
-
12
pieces
raspberries
-
14
pieces
blueberries
-
2
tsp
local honey
-
¾
cup
almond milk (for warming)
Instructions
- Combine quinoa, ⅔ cup almond milk, vanilla, and brown sugar in a saucepan.
- Cook on medium heat and bring to a boil for 5 minutes.
- Lower the heat to low, cover, and cook for 15 to 20 minutes until fluffy.
- Heat a grill pan and spray with oil, then grill the peach slices for 2 to 3 minutes.
- Warm the remaining almond milk.
- Divide the cooked quinoa into bowls, pour in warmed almond milk, and top with grilled peaches, raspberries, and blueberries.
- Drizzle each bowl with 1 teaspoon of honey.
Nutrition Facts (estimated)
Servings
2
Calories
180
Total fat
4g
Total carbohydrates
36g
Total protein
4.5g
Sodium
136mg
Cholesterol
0mg
You might also like