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
Chia Yogurt Breakfast Bowl from A Zesty Bite
Savory Pesto Quinoa Bowl from Simple Quinoa
Quinoa Bowl with Almonds and Raspberries
15 minutes
5 minutes
4 servings
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
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.
love new gluten free breakfast ideas so thank you Alison
We are going to try this on Sunday! Gorgeous photos!
I was skeptical at first but I made this for brekfast this morning, and it was a hit