Fall Breakfast Quinoa Bowl
Vegan, Vegetarian, Gluten-Free
- ½ cup uncooked quinoa
- 1 cup water
- dash of salt
- 1-3 tbps coconut milk any milk will do
- 1 tbsp pure maple syrup
- 1 tsp chia seeds
- 1 tbsp slivered almonds
- 1 tbsp pumpkin seeds
- ½ sliced pear
- ½ sliced apple
Rinse quinoa in a fine mesh sieve.
Place quinoa, water and a dash of salt in a microwave safe bowl. I used a Pyrex measuring glass.
Top with a lid or a small plate.
Cook in microwave on high for 7 minutes total. Stir once during cooking time. (Microwave ovens vary in temperature so you may have to adjust this time.)
Remove and let sit with lid on for two minutes or until water is absorbed. Fluff with fork.
Pour quinoa into a small bowl and add milk to desired consistency.
Top with toppings and enjoy!
Calories: 566kcal | Carbohydrates: 94g | Protein: 17g | Fat: 16g | Sugar: 26g