Summer Breakfast Quinoa Bowls

Name: Summer Breakfast Quinoa Bowls
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 small peach; sliced; 1/3 cup uncooked quinoa; rinsed well; 2/3 + 3/4 cup Almond Breeze Unsweetened Original Almondmilk; 1/2 tsp vanilla extract; 2 tsp brown sugar (or sweetener of your choice); 12 raspberries; 14 blueberries; 2 teaspoons local honey

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

Nutrition Information

Total Fat: 4g
Total Carbohydrates: 36g
Cholesterol: 0mg
Sodium: 136mg

Dietary Fiber: 4g
Sugars: 17g
Protein: 4.5g

Ingredients

Ingredient ready
1 small peach; sliced
Ingredient ready
1/3 cup uncooked quinoa; rinsed well
Ingredient ready
2/3 + 3/4 cup Almond Breeze Unsweetened Original Almondmilk
Ingredient ready
1/2 tsp vanilla extract
Ingredient ready
2 tsp brown sugar (or sweetener of your choice)
Ingredient ready
12 raspberries
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14 blueberries
Ingredient ready
2 teaspoons local honey

Directions

Step 1 complete
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.
Step 2 complete
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.