The inspiration for this recipe came from an array of enjoyable experiences over the last month. Java Kai, a delicious breakfast place we frequented in Kauai initially put the thought of breakfast bowls into our minds. To that thought we added last night’s leftover quinoa along with an inspirational stroll through the river valley where Nikolas coined the term “quinberry.” Voila, we unveil the gluten free quinberry breakfast bowl! This baby is packed with protein, fiber, healthy fat, antioxidants, and refreshing flavor that’s guaranteed to wake you up. Do you need a little kick in the tush to get things going at the beginning of the week? If so, here it is!
Ingredients
- 1/2 cup quinoa (cooked)
- 1/2 cup plain greek yogurt (0-2% fat)
- 1/2 cup mixed berries (heaping full)
- 3-4 leaves mint
- 1/2 tsp vanilla extract
- 2-3 tbsp water or light coconut milk
- 2 tbsp almonds or pecans (toasted)
- 2 tbsp pumpkin seeds
- 1/8 tsp cinnamon
- 1 clove (ground)
- 1/2 tsp maple syrup or honey
Servings: Bowl
Instructions
- Place cooked quinoa into bowl along with greek yogurt
- In a blender add berries, mint, vanilla, and water or coconut milk. Blend together and add to bowl beside quinoa *Adjust coconut milk quantity based on amount needed to create a chunky berry paste
- In sections add nuts and seeds to bowl, sprinkle with cinnamon and clove and drizzle with maple syrup. Top with additional berries or fruit as desired
Recipe Notes
Recipe also adapted from photographs seen on Pinterest
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Quinberry Breakfast Bowl