Breakfast
Summer Breakfast Quinoa Bowls
Warm quinoa simmers gently in almond milk until each grain turns tender and creamy, then vanilla and brown sugar weave through with mellow sweetness. Juicy grilled peach slices, bright raspberries, and plump blueberries tumble over the top, finished with a slow ribbon of golden honey.
- Total
- 28 min
- Prep
- 5 min
- Cook
- 23 min
- Serves
- 2
Nutrition per Serving
- Calories
- 180
- Protein
- 5g
- Carbs
- 36g
- Fat
- 4g
- Fiber
- 4g
- Sugar
- 17g
- Sodium
- 136mg
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 tsp 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.