Summer Breakfast Quinoa Bowls

Name: Summer Breakfast Quinoa Bowls
Total time: 25 min
Yield: 2 servings
Cuisine: Indonesian
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

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.

⏱️ 25 min 🔪 Prep: 5 min 🔥 Cook: 20 min 📊 Medium 👁️ 20 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

2 servings

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

Steps

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.