Summer Breakfast Quinoa Bowls
—·American
Ingredients
- 1 small peach (sliced)
- 1/3 cup uncooked quinoa (rinsed well)
- 2/3 + 3/4 cup almond milk
- 1/2 tsp vanilla extract
- 2 tsp brown sugar (or sweetener of your choice)
- 12 raspberries
- 14 blueberries
- 2 teaspoons local honey
Instructions
9 steps
- 1
In sauce pan cook combine quinoa and 2/3 cup almond milk, vanilla and brown sugar.
- 2
Cook on medium heat and bring to boil for five minutes.
- 3
Lower the heat to low and cover.
- 4
Cook for 15 to 20 minutes, or until easily fluffs with a fork.
15 min - 5
Meanwhile, heat a grill pan and spray with oil.
- 6
Grill the peaches to bring out their sweetness 2 to 3 minutes; set aside.
2 min - 7
Warm the remaining almond milk.
- 8
Divide the cooked quinoa between 2 bowls then pour in warmed almond milk.
- 9
Top with peaches, raspberries and blueberries and drizzle each with 1 teaspoon of honey.
Progress
0 / 9 steps
Nutrition
Per serving (based on 2 servings)
Calories
180cal
Protein
4.5g
Carbs
36.0g
Fat
4.0g
Fiber
4.0g
Sugar
17.0g
Sodium
136mg
