Quinoa Breakfast Bowl with Berries
10 minSteady energyGluten-freeFollicular phaseVegetarianLess inflammationStovetopAnti-inflammatoryGut 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
Allergens
Contains nuts
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 both restful sleep and muscle maintenance. Berries provide antioxidants that may support healthy insulin sensitivity.
Nutrition (per serving)
277
kcal
9.1g
protein
13.2g
fat
30g
carbs
6g
fiber