Healthy Quinoa Breakfast Bowl

Here’s my first attempt at a healthy recipe for 2016. Breakfast is my favourite meal of the day (aside from dessert) and I usually opt for something sweet, so I wanted to try something nutrient-rich that would still satisfy my sweet tooth.

This quinoa has a warm, sweet taste that’s perfect for a cold winter morning. It doesn’t include any refined sugar and is very filling. It’s also easy to customize depending on the types of fruit, seeds, nuts, and other toppings that you have on hand.



Recipe

Ingredients:

1/4 cup uncooked quinoa, rinsed
3/4 cup almond milk
3/4 tsp cinnamon
1 tsp vanilla
2 tsp maple syrup
1/8 cup blueberries
1/8 cup raspberries
1/8 cup pomegranate seeds
4 strawberries, sliced
1 tbsp slivered almonds
1 tbsp raw pumpkin seeds
1 tsp hemp seeds
1 tsp cacao nibs

Directions:

1. In a small pot, whisk together almond milk, cinnamon, and vanilla. Bring to a boil and stir in quinoa. Reduce heat to low, cover and let simmer until quinoa is tender (about 15-20 minutes). Remove from heat and leave quinoa covered for 3 minutes to absorb any remaining liquid. Stir in maple syrup and transfer quinoa to a bowl.
2. Top quinoa with blueberries, raspberries, pomegranate seeds, strawberries, almonds, and pumpkin seeds. Sprinkle with hemp seeds and cacao nibs.

Quinoa adapted from Skinnytaste.

To see more of my breakfast recipes, click HERE. Also, check out my Quinoa, Kale, Pomegranate, and Feta Salad by clicking HERE.