This fruit and nut quinoa breakfast bowl is delightfully filling and is so good for you.
What can be better than grains and fruit for breakfast?
I know, I know, bacon! But we can’t gorge ourselves on high fat foods every day. We all know that it is essential to include foods to our diet that are kinder to the heart and metabolic constitution. For those days, a fruit and nut quinoa breakfast bowl will do the trick.
Now this fruit and nut quinoa breakfast bowl is not without sin, there is a fruit sauce laced with agave hidden in the bottom of the bowl. You can opt not to include it if you prefer.
The composition of this breakfast bowl is fresh mixed fruit and almond slices on top of almond milk soaked quinoa, with the optional addition of a fruit sauce surprise at the bottom.
The fruit sauce is simply fruit, agave and lemon juice, pureed until completely smooth. You can also drizzle the fruit sauce on top of the fruit if you like.
You can enjoy a fruit and nut quinoa breakfast bowl any day of the week. Simply pre-cook the quinoa ahead of time and you can whip this up in a few minutes.
I find that if I start the day off with a healthy breakfast bowl, my choices throughout the day are much more considerate to my ultimate diet choices. If you’re thinking of steering your food choices to a more healthy diet plan, you should give this breakfast bowl a try.
As soon as you take your first spoonful of this breakfast bowl you will realize that you are consuming something wonderful. The fact that it ticks so many nutritional boxes is just a bonus.
- Dairy free
- Vegan (if you use raw agave)
- Whole foods
- High in protein
- Low fat
- Nutrient-rich
Enjoy!
Fruit and Nut Quinoa Breakfast Bowl
Ingredients
Fruit Sauce
- 1 cup fresh fruit
- 1/4 cup agave
- 1 tsp lemon juice
Breakfast Bowl
- 1 cup quinoa
- 4 cups almond milk
- 1 tsp agave optional
- 1 fresh vanilla bean or 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 cups fresh fruit if necessary - stalks/skins removed, sliced appropriately
- 2 tbsp almond slices
Equipment & Utensils
- Blender
- Small-holed mesh strainer
- Small saucepan with cover
Ice Water Bath
- Large plastic bowl
- 2-3 cups ice
- Water as needed
Instructions
Fruit Sauce
- Place ingredients into a blender, and blend until silky smooth.
- Set aside in fridge until needed.
Breakfast Bowl
- Wash quinoa in mesh strainer, run your fingers through the quinoa to make sure it is free of debris.
- Transfer quinoa into saucepan, and then pour 2 cups of almond milk on top.
- Add agave, if needed.
- Split vanilla bean and scrap seeds from each side and add to quinoa and stir to combine.
- Place on high heat and allow to heat through until bubbling.
- Lower heat to low and cover saucepan and allow to cook.
- Check regularly to ensure the almond milk doesn't dry out completely.
- Once the almond milk has mostly evaporated add another cup of almond milk and raise heat to medium. Replace cover on saucepan.
- When the almond milk begins to bubble, lower heat to low again.
- Once almond milk has evaporated, remove from heat and transfer to a bowl to allow to cool.
- (See ice water bath instructions below, to cool the quinoa quickly)
To Serve
- Blend together 1 cup almond milk and cinnamon until milk becomes frothy, then add to cooled quinoa and mix thoroughly.
- Place 1-2 tbsp of fruit sauce in the bottom of each bowl.
- Divide quinoa equally and spoon on top of fruit sauce, covering sauce completely.
- Arrange fruit and nuts to one side of each bowl and serve immediately.
Ice Water Bath
- Place ice in bowl and then fill bowl to two-thirds with water.
- Transfer quinoa to plastic bowl and then balance bowl in ice water.
- Leave in water, watching carefully, until completely cooled.
