How To Make Summer Quinoa Breakfast Bowls
Trade your cereals with this easy, protein-rich breakfast! These quinoa bowls are served with peaches, berries, almond milk, and honey.
In a saucepan, cook combined quinoa and ⅔ cup almond milk, vanilla, and brown sugar. Cook on medium heat and bring to boil for 5 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 for 2 to 3 minutes to bring out their sweetness. 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.
- Calories: 194.88kcal
- Fat: 3.01g
- Saturated Fat: 0.53g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.13g
- Polyunsaturated Fat: 2.08g
- Carbohydrates: 38.16g
- Fiber: 4.64g
- Sugar: 16.72g
- Protein: 5.46g
- Sodium: 66.74mg
- Calcium: 201.66mg
- Potassium: 399.09mg
- Iron: 1.96mg
- Vitamin A: 13.05µg
- Vitamin C: 9.00mg
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