This breakfast is so tasty and healthy. It is great for a weekday breakfast. You can even prepare it the night before and eat it on the go the next morning.
I give full credit to my friend for this inspirational breakfast. Concocted during the height of the quinoa craise, she shared this idea with me in university. Easy to prepare the night before those 8am classes, it soon became a staple breakfast. I now share it with you because the combination of nuttiness from the quinoa and walnuts, sweetness from the fruit, and tang from the yogurt is one everyone should know about.
Check out the Hannah’s Hints section below for different fruit ideas.
QUINOA BREAKFAST BOWL
Prep: 5 min.
Cook Time: 20 min.
Makes: 2 breakfast bowls
- 1/2 cup uncooked quinoa
- 2 tbsp maple syrup
- 1/2 cup plain greek yogurt
- 1/3 cup crushed walnuts
- Cook quinoa by adding 1/2 cup uncooked quinoa with 1 cup cold water into a pot. Bring to a boil then cover and reduce heat to low. Cook for 20 minutes. Remove from heat, fluff with fork and let cool with the lid off.
- Divide quinoa into two bowls. Divide the remaining ingredients into the two bowls by topping quinoa with a couple spoonfuls of greek yogurt, drizzled maple syrup, crushed walnuts and fruit of your choice. Finish by sprinkling cinnamon over everything.
Fruit: Fruits that tastes great with this bowl are fresh berries (strawberries, raspberries, blueberries), fresh peaches, and mango.
Walnuts: I use whole walnut halves and then just crush into smaller pieces using my hands