Go Back
–+ servings
Fall Breakfast Quinoa Bowl!
Print

Fall Breakfast Quinoa Bowl

Vegan, Vegetarian, Gluten-Free
Course Breakfast
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 566kcal
Author Christine McMichael

Ingredients

  • 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

Instructions

  • 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!

Nutrition

Calories: 566kcal | Carbohydrates: 94g | Protein: 17g | Fat: 16g | Sugar: 26g