Quinoa Breakfast Bowl with Berries
10 minLow FODMAPSteady energyGluten-freeFollicular phaseVegetarianLess inflammationStovetopAnti-inflammatoryEveryoneGut health
Servings:
2
·
Ingredients
- —1 cup Quinoa, cooked
- —½ cup Almond milk, unsweetened
- —½ cup Mixed berries
- —2 tbsp Almond butter
- —1 tbsp Pumpkin seeds (pepitas)
- —1 tsp Vanilla extract
- —1 tsp Maple syrup
Method
- 01Warm the cooked quinoa with almond milk and vanilla in a small saucepan over low heat for 3 minutes, stirring. The quinoa should absorb the milk and become creamy — like a porridge.
- 02Divide the warmed quinoa between two bowls in equal portions.
- 03Top with the berries, add a spoonful of almond butter, sprinkle with seeds and drizzle with maple syrup. Serve immediately while the quinoa is still warm.
Why this works
Quinoa is a complete plant protein with magnesium, supporting sleep and muscle retention after 40; berries' antioxidants protect insulin sensitivity.
Nutrition (per serving)
277
kcal
9.1g
protein
13.2g
fat
30g
carbs