Quinoa + Fresh Berries + Almonds are one of the most perfect combo’s for Plant-Based Breakfast goodness! Protein, fiber, antioxidants & healthy fat – it’s all good, yo. Add a dash of cinnamon for anti-inflammatory properties and a lil’ extra spice 😉
Make a batch of Quinoa & store in the fridge – enjoy quick protein-filled breakfasts all week!
When cooking the quinoa, for a creamier mouthfeel – try swapping out water for your favorite nut-milk. Make a batch in advance for 3–4 days of healthy breakfasts on the go!
Here’s why you’ll love it:
+ Quinoa is a gluten-free grain, high in protein & fiber. Keeps you fuller, longer!
+ Berries are loaded with antioxidants, to keep free radicals under control & great for your skin.
+ Almonds are rich in antioxidants, vitamin E, help control blood sugar & are an excellent source of healthy fats.
Fresh, in-season berries are delicious and such a treat! Plus, high in fiber + antioxidants + nutrients. Great for the skin-you're-in!
PLANT-BASED Berry Quinoa Breakfast Bowl
Ingredients
For the Quinoa
- 1 cup 1c quinoa, uncooked (makes about 2c cooked)
- 2 cups water or unsweetened vanilla almond milk
- ¾ tsp cinnamon and a pinch of Allspice to taste
- 1 tbsp honey
Toppings
- ½ cup 1⁄2 cup fresh berries (I used blueberries & strawberries)
- 4–5 chopped walnuts or almonds
- 1 tbsp shredded coconut, unsweetened
Instructions
- In a medium saucepan, make the quinoa according to box instructions – adding cinnamon, allspice and honey to the mixture. This gives the quinoa great flavor.
- 1 cup of dried quinoa will yield about 2 cups cooked. Keep the rest in the fridge for easy snacks and breakfasts during the week!
To Serve
- Scoop 3⁄4 cup of the quinoa into a cereal bowl.
- Top with the berries, chopped nuts and sprinkle of shredded coconut. Enjoy!
