Quinoa Bowl with Almonds and Raspberries

Quinoa Bowl with Almonds and Raspberries

Quinoa for breakfast? Yes, have your tried it? Breakfast Bowls are so hot right now, and this Quinoa Bowl with Almonds and Raspberries is one of my favorites! This gluten free breakfast option is filled with fiber, protein and healthy vitamin and minerals. This recipe is great to make and serve when you and your kids are tired of cereal and oatmeal or want something unique, delicious and different. Feel free to make the quinoa the night before, and breakfast will be ready in the morning. Warm up the cooked quinoa and add your favorite milk and toppings. If you’re looking for a other fabulous breakfast bowl recipes try my Quinoa with Apples and Cranberries

quinoa with apples and cranberries

Chia Yogurt Breakfast Bowl from A Zesty BiteChia-Yogurt-Breakfast-Bowl-2

Savory Pesto Quinoa Bowl from Simple Quinoa

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Quinoa Bowl with Almonds and Raspberries

Cook Time:

15 minutes

Prep Times:

5 minutes

Yield:

4 servings

Ingredients:

1 cup quinoa
2 cups water
1/2 cups almond milk
2 tablespoons to 1/4 cup light brown or organic cane sugar
1/2 cup sliced almonds, toasted
1 cup fresh raspberries

Preparation:

1. Combine quinoa and water in a medium saucepan. Bring to a boil; reduce heat, cover and simmer 10 to 15 minutes more or until water is absorbed, stirring occasionally. Stir in almond milk, sugar and top with toasted almonds and raspberries.

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