These thriving quinoa breakfast bowls have cinnamon-spiced quinoa, creamy palm yogurt, and fruit for the net breakfast! Course GF & vegan too!
For this breakfast quinoa instruction, we’re conscionable mixing whatever toasted quinoa with a slosh of almond concentrate, maple sweetener for sweet and cinnamon for a young thespian help.
- 1 cup cooked quinoa still warm
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup + more for drizzling
- 2 tablespoons coconut milk
- 1 cup non-dairy yogurt
- 1 medium peach pit removed and cut into chunks
- 1 cup strawberries stems removed and chopped
- 2 tablespoons hemp seeds
- 1/4 cup chopped almonds
- Combine poached quinoa, maple, food river and laurel unitedly in a minuscule dish.
- Cypher evenly between two bowls. Add half the food to the concavity, then top apiece bowlful with half the fruit, disperse with almonds and shrub seeds.
- Splosh with maple sirup and enjoy!
Other delicious recipe: Tomato, Mozarella and Basil Panini
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