My Quinoa Breakfast Bowl

Your New Breakfast Bowl

I moved to quinoa a while back because I felt inflammation in my body each time I ate oats, for some people oats are fine, but in my body, event the gluten-free ones don’t work. I use quinoa now for warm (or cold) bowls. It’s a great protein source and has a wonderful nutty flavor. My personal favorite brand is THRIVE, it’s sprouted, meaning all the enzyme inhibitors have been removed so you can absorb all your nutrients from this yummy bowl.

QUINOA BENEFITS

  • essential amino acids // the catalysts for the synthesis of proteins, enzymes, hormones, neurotransmitters, metabolic pathways, mental stabilization and pretty much everything else in your body. They are needed!
  • protein // Quinoa is a complete protein containing all nine essential amino acids.
  • iron // healthy blood builder and increases brain production
  • fiber // helps things move through you easily

This recipe has dried mulberries and walnuts but you can play! I like it with pecans, almonds or pistachios, blackberries, mangos, bananas! Just add what you love. Share your bowl with me on instagram, would love to see it, tag me and #strongandradiant

My Quinoa Breakfast Bowl
Author: 
Recipe type: Breakfast
Cuisine: vegan, gluten free,
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • Base
  • 1.5 cups quinoa, cooked
  • 1 tablespoon almond butter
  • 1 tablespoon coconut oil or grass-fed butter
  • 1 tablespoon maple syrup or raw honey
  • ¼ teaspoon pink salt
  • Toppings
  • 3 strawberries, sliced
  • ½ avocado, pitted, peeled and sliced
  • 6 walnuts
  • 2 tablespoon dried mulberries
  • ¼ green apple, sliced
Instructions
  1. Base
  2. mix all ingredients into a bowl, making sure it's well combined. That's it! Move on to toppings.
  3. Toppings
  4. slice and top
  5. drizzle a little maple syrup or raw honey one top
  6. serve and enjoy
Notes
more recipes at www.strongandradiant.com

 

 

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