| KCAL | PRO | CARB | FAT | FIBER |
| 442.3 | 16.6g | 66g | 12.8g | 8.3g |
Makes 1 |
| Almond Milk 1 cup, unsweetened |
| Peach 1, small |
| Quinoa 90g or 1/2 cup, tricolor |
| Raspberries 1 handful |
| Salt pinch |
| Maple Syrup 1 tsp |
| Almonds 2 tsp, flaked |
| Cinnamon 1 tsp |
| Desiccated Coconut 1/2 tbsp |
Method |
| Thoroughly rinse and drain a cup of quinoa to remove any natural coating, which can make it taste bitter. |
| In a small saucepan, combine the quinoa, almond milk, cinnamon, vanilla extract, and a pinch of salt. Bring the mixture to a high simmer. Once it starts simmering, cover the saucepan and reduce the heat, letting it gently simmer for about 15 minutes. Be sure to keep an eye on it to avoid it bubbling over, and stir once during the cooking process if necessary. |
| Once the quinoa has absorbed most of the almond milk and appears cooked, remove the saucepan from heat. Let it sit covered for another 5 minutes, allowing it to fluff up and absorb any remaining liquid. |
| Divide the cooked cinnamon quinoa between two bowls. Top with the toasted almonds, desiccated coconut, slices of peach, a handful of raspberries, and drizzle with a tsp of maple syrup. |
Warm, fragrant cinnamon quinoa served with a medley of fresh fruits and toasted toppings. This breakfast bowl is a delightful alternative to traditional oatmeal and offers a protein-packed start to your day. The almond milk provides a hint of nuttiness, while the addition of vanilla and cinnamon infuses a comforting aroma to the quinoa.
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