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Quinoa Breakfast Bowls with Freeze-Dried Berries

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Healthy recipe for quinoa breakfast bowls with freeze-dried berries

Quinoa Breakfast Bowls with Freeze-Dried Berries

Recipe by Ivy Manning | Photo by Erin Kunkel

Take a break from oatmeal, and do this yummy a quinoa bowl, as an alternative. The superseed packs protein and cooks up into a creamy porridge whenever you use your favourite milk. Stir in a drizzle of maple syrup and cinnamon, and prime with any fruit you like. Fresh berries can be delicious in summer time, but you possibly can still that fiber and antioxidant increase—to not mention that burst of lovely colour!—once they’re out of season from freeze-dried fruit.

INGREDIENTS

1 cup (6 oz/185 g) quinoa
3 cups (24 fl oz/750 ml) low-fat cow’s milk or unsweetened soy milk
½ teaspoon ground cinnamon
Salt
2 tablespoons maple syrup
1½ teaspoons pure vanilla extract
½ cup (2 oz/60 g) chopped walnuts, toasted, unsalted
½ cup (½ oz/15 g) freeze-dried strawberries
½ cup (½ oz/15 g) freeze-dried raspberries

INSTRUCTIONS

In a saucepan over medium-high heat, toast the raw quinoa, stirring often, until aromatic, about 3 minutes. Remove from warmth. Add the milk, cinnamon, and ¼ teaspoon salt. Return the pan to medium warmth and convey to a simmer. Cover, scale back the warmth to low, and prepare dinner without stirring until the grains are tender, 15 minutes. Remove from the heat and stir within the maple syrup and vanilla. Cover and set aside for five minutes.

Spoon the quinoa into bowls. Top with the the walnuts and freeze-dried strawberries and raspberries and serve warm.

Makes 4 servings

Nutrition Facts (per serving)

Calories 392
Protein 15 g
Total fat 14 g
Saturated fats 2 g
Carbs 53 g
Fiber 6 g
Total sugars 18 g
Added sugars 6 g
Sodium 92 mg


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