Sunrise Quinoa Breakfast Bowl
A vibrant and nutritious breakfast bowl featuring fluffy quinoa, an array of fresh, colorful fruits, and crunchy toppings, perfect for a healthy start to your day.
Ingredients
- •1 cup Quinoa
- •2 cups Water or plant-based milk (e.g., almond milk)
- •1 pinch Pinch of salt
- •1 tsp Vanilla extract (optional)
- •1 cup Strawberries, sliced
- •1 cup Blueberries
- •1 medium Mango, peeled and diced
- •2 medium Kiwi, peeled and sliced
- •1/2 cup Pomegranate arils
- •1/4 cup Slivered almonds, lightly toasted (optional)
- •2 tbsp Chia seeds
- •2-4 tbsp Maple syrup or honey, for drizzling
- •4 tbsp Greek yogurt or coconut yogurt (optional)
- •4 sprigs Fresh mint leaves, for garnish
Instructions
- 1.
Rinse the quinoa thoroughly under cold running water in a fine-mesh sieve for at least 30 seconds. This removes saponins, which can give quinoa a bitter taste.
- 2.
Combine the rinsed quinoa, water (or plant-based milk), and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat.
- 3.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. If using, stir in the vanilla extract after cooking.
- 4.
Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Then, fluff the quinoa gently with a fork. Allow it to cool slightly, or serve warm.
- 5.
While the quinoa is cooking, prepare all the fruits: slice strawberries and kiwi, dice mango, and have blueberries and pomegranate arils ready.
- 6.
Divide the cooked quinoa evenly among four serving bowls.
- 7.
Arrange the prepared fresh fruits artfully over the quinoa in each bowl, creating a colorful 'sunrise' effect.
- 8.
Sprinkle each bowl with chia seeds and toasted slivered almonds (if using).
- 9.
Drizzle with maple syrup or honey to your desired sweetness. If desired, add a dollop of Greek yogurt or coconut yogurt to each bowl.
- 10.
Garnish with fresh mint leaves and serve immediately.
Tips
- 💡**Meal Prep Friendly:** Cook a larger batch of quinoa at the beginning of the week and store it in the refrigerator. This makes assembling your breakfast bowls quick and easy each morning.
- 💡**Customize Your Fruits:** Feel free to swap out fruits based on seasonal availability or personal preference. Peaches, raspberries, banana slices, or orange segments would also be delicious additions.
- 💡**Boost Protein:** For an extra protein kick, stir a scoop of your favorite protein powder into the cooked and cooled quinoa, or add a handful of hemp hearts along with the chia seeds.
- 💡**Nut-Free Option:** If you have nut allergies, simply omit the slivered almonds. Sunflower seeds or pumpkin seeds can be a great alternative for crunch.
- 💡**Sweetness Adjustment:** Adjust the amount of maple syrup or honey to your taste. For a less sweet option, rely on the natural sweetness of the fruits.
Recipe from TheCookbook.ai
Created by Basil Roux