Berry Quinoa Breakfast Bowls are filling, full of protein and a great alternative to oatmeal! You’ll love the sweet berry and Greek yogurt topping. Preparing quinoa for breakfast is very similar to how you prepare oatmeal, but it does require a little extra cooking time. However, you can cook it ahead of time to have on hand throughout the week.We like to cook quinoa in milk because it gives it a creamier consistency. On top of the creamier consistency, you’ll also be getting dairy’s nine essential nutrients, including protein, calcium and vitamin D!
Ingredients
1/2 cup uncooked quinoa, rinsed
1 cup Farmer's All Natural 2% milk
Pinch of salt
4 teaspoons maple syrup, divided
1/4 teaspoon vanilla extract or almond extract
1/4 teaspoon cinnamon
1/2 cup plain non-fat Greek yogurt
1 cup strawberries
2 tablespoons slivered almonds, toasted Almond butter for drizzling on top (optional)
Instructions
1. In a medium-sized saucepan, heat the Farmer's All Natural milk over medium heat (slowly to prevent scorching). When the milk is simmering, add in the quinoa and a pinch of salt and stir to combine. Bring the quinoa to a gentle boil then cover with a lid and reduce the heat to low.
2. Simmer for 10 minutes then stir in a tablespoon of the maple syrup and the cinnamon. 3. 3. Cover with the lid and cook for another 10 minutes or until the quinoa has absorbed most of the milk and is tender. Check the quinoa occasionally and stir. If it starts to get too dry, add in additional milk.
4. Stir together the Greek yogurt, a teaspoon of maple syrup and a splash of vanilla extract.
5. Divide the cooked quinoa into 2 bowls. Top each with half of the Greek yogurt, berries and almonds. Drizzle with almond butter if desired.
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