Quinoa Breakfast Bowl Recipe
Greek yogurt, quinoa, blackberries, almonds, sunflower seeds, local honey and mint.
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Ingredients
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Grains
Dairy
Fruits
Nuts and Seeds
Sweeteners
Method
Preparation
- 1
Cook the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the water. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- 2
- 3
Chop the Mint
Wash and finely chop 2 tablespoons of fresh mint leaves.
- 4
Prepare the Toppings
Slice 1/4 cup of almonds and set aside. Measure out 2 tablespoons of sunflower seeds and set aside. Wash 1 cup of blackberries and set aside.
Assembly
- 5
Assemble the Bowl
In a serving bowl, start by adding a base of the cooked quinoa. Top with the Greek yogurt, then layer on the blackberries, sliced almonds, and sunflower seeds.
- 6
Add Sweetener and Mint
Drizzle 1 tablespoon of local honey over the top and sprinkle the chopped mint leaves for garnish.
- 7
Serve
Serve immediately while the quinoa is warm, and enjoy your nutritious quinoa breakfast bowl!
