Quinoa Breakfast Bowl
I usually cook quinoa in a big batch and have steamed quinoa hanging out in my fridge more often than not. I have a detailed post on Quinoa along with a recipe for perfectly cooked quinoa here. I use it to make various sweet and savory preps and baked goods. But what I make most often, and what I find my teen making most often for herself is a breakfast bowl.
A satisfying bowl of quinoa with seasonal fruits, drizzled with honey and a splash of coconut milk… it transplants me to an exotic tropical jungle somewhere. EVERY. TIME. I hear the wind rustling through the leaves and the birds chirping nearby and can almost feel the warmth of the hot sun on my face as I imagine myself sitting in a bistro patio surrounded by lush forest as I enjoy this. Food has the power to do that. Take you back in time and place… reconnect you with your fondest memories of people… and nurture and nourish you while doing it.
This is one of those recipes. Close to my heart, because it reminds me of the wonderful time my husband and I spent in Peru. But it’s definitely enjoyed by all at home. An easy fix that anyone can put together in a matter of minutes – provided you have cooked quinoa on standby. We enjoy it hot or cold, depending on our mood and the weather!
Protein packed and full of fiber thanks to the quinoa and the fruit, this bowl really does hold you down for a while. Berries are my ideal choice – being lower in carbs than most fruits, while being packed with antioxidants. Sometimes I add a spoon of nut butter, but didn’t have any on hand today.
Nutritious, delicious and easy to prepare. What more can you ask for from a breakfast bowl? Or have it as a snack… I’m not judging!
QUINOA BREAKFAST BOWL
Much Needed:
- 3/4 cup cooked quinoa – any variety
- 1 cup chopped seasonal fruits of choice – mixed berries go very well
- 1 tbsp honey
- 2 tbsp coconut milk
How to:
- In a bowl, layer the quinoa and fruits.
- Add a splash of coconut milk.
- Finish with a drizzle of honey.