Summer Breakfast Quinoa Bowls
Cook Time:
25
Minutes
Difficulty:
Medium
Serves Up To:
2
Servings
Nutrition Information
| Total Fat | 4g |
|---|---|
| Cholesterol | 0mg |
| Sodium | 136mg |
| Total Carbohydrates | 36g |
| Dietary Fiber | 4g |
| Sugars | 17g |
|---|---|
| Protein | 4.5g |
Ingredients
1 small peach; sliced
1/3 cup uncooked quinoa; rinsed well
2/3 + 3/4 cup Almond Breeze Unsweetened Original
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.
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