Summer Breakfast Quinoa Bowls
Gluten-Free Dairy-Free
Nutrition Information
| Total Fat | 4g |
| Cholesterol | 0mg |
| Sodium | 136mg |
| Potassium |
| Total Carbohydrate | 36g |
| Dietary Fiber | 4g |
| Sugars | 17g |
| Protein | 4.5g |
Share this recipe:
Directions
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.
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.
Ingredients
- 1 small peach; sliced
- 1/3 cup uncooked quinoa; rinsed well
- 2/3 + 3/4 cup Almond Breeze Unsweetened Original (or for extra creaminess use Almond Breeze Unsweetened Almondmilk Cashewmilk Blend Original)
- 1/2 tsp vanilla extract
- 2 tsp brown sugar (or sweetener of your choice)
- 12 raspberries
- 14 blueberries
- 2 teaspoons local honey
