These Summer Quinoa Breakfast Bowls are my favorite! Served as a warm cereal topped with fresh fruit and a drizzle of honey. A healthy protein packed breakfast.
Yield: 2 servings

Summer Breakfast Quinoa Bowls

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Course: Breakfast, Brunch
Cuisine: American
Of all the ways to eat quinoa, these Summer Quinoa Breakfast Bowls are my favorite! Served as a warm cereal topped with fresh fruit and a drizzle of honey. A healthy protein packed breakfast.

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

  • In sauce pan cook combine quinoa and 2/3 cup almond milk, vanilla and brown sugar.
  • Cook on medium heat and bring to boil for five minutes.
  • Lower the heat to low and cover.
  • Cook for 15 to 20 minutes, or until easily fluffs with a fork.
  • Meanwhile, heat a grill pan and spray with oil.
  • Grill the peaches to bring out their sweetness 2 to 3 minutes; set aside.
  • Warm the remaining almond milk.
  • Divide the cooked quinoa between 2 bowls then pour in warmed almond milk.
  • Top with peaches, raspberries and blueberries and drizzle each with 1 teaspoon of honey.

Nutrition

Serving: 1bowl, Calories: 180kcal, Carbohydrates: 36g, Protein: 4.5g, Fat: 4g, Sodium: 136mg, Fiber: 4g, Sugar: 17g
Freestyle Points: 6
Points +: 5