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Summer Breakfast Quinoa Bowls

Cook Time:
25 Minutes
Difficulty:
Medium
Serves Up To:
2 Servings

Nutrition Information

Total Fat4g
Total Carbohydrates36g
Cholesterol0mg
Sodium136mg
Dietary Fiber4g
Sugars17g
Protein4.5g

Ingredients

  • 1 small peach; sliced
  • 1/3 cup uncooked quinoa; rinsed well
  • 1/2 tsp vanilla extract
  • 2 tsp brown sugar (or sweetener of your choice)
  • 12 raspberries
  • 14 blueberries
  • 2 teaspoons local honey

Directions

  1. 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.

  2. 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.

Made with these products:

Unsweetened Original Almondmilk
Unsweetened Original Almondmilk
View Product
Shelf Stable Unsweetened Original Almondmilk
Shelf Stable Unsweetened Original Almondmilk
View Product

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