Berry Quinoa Breakfast Bowls

Berry Quinoa Breakfast Bowls

Original pictures take c6.staticflickr.com site

A healthy breakfast bowl packed with protein, antioxidants, vitamins, nutrients and fiber. These are easy to make and a great way to get your daily intake of fruit. You can make the quinoa ahead and keep it refrigerated (or frozen) for when you’re ready to eat for a quick breakfast on the go!

I’m on a breakfast bowl kick lately, usually I start my mornings with something savory but yesterday I was in the mood for something sweeter, so I made these instead. I cooked the quinoa in almond milk and cinnamon, then added some more warmed almond milk to my bowls when I was ready to eat. I topped mine with a touch of honey and hemp seeds but you can use pepitas, sunflower seeds or even nuts instead.

Berry Quinoa Breakfast Bowls

Servings: 2 • Serving Size: 1 bowl • Points+: 6 pts • Smart Points: 5

Calories: 240 • Fat: 4.5 g • Sat Fat: 0.2 g • Carb: 47 g • Fiber: 6 g • Protein: 6 g  

Sodium: 95 mg • Sugar: 23 mg • Cholesterol: 0 mg

1/4 cup uncooked pre-washed quinoa, or rinse well under water

1/2 cup unsweetened almond milk 

1/2 teaspoon cinnamon

1/2 teaspoon vanilla extract

2 tsp honey

1 medium banana, sliced

6 strawberries, sliced

1/2 cup blueberries

2 tsp hemp seeds, pepitas or nuts

1/4 cup warmed almond milk 

Directions:

Fill a small pot of almond milk, cinnamon and vanilla, bring to a boil, reduce heat to a simmer, add quinoa, cover and cook on low until liquid evaporates, about 20 to 25 minutes. Fluff with a fork.

Divide the hot quinoa in 2 bowls, top each with sliced fruit and hemp seeds, drizzle with honey and add warm milk if desired.