Toasted Quinoa Breakfast Bowls

September 13, 2017 by Marilyn Gemino EnglishBreakfast
Toasted Quinoa Breakfast Bowls

Recipe by I Heart Keenwah

Serves: 4

Use Organic:

  • 2 1/4 cups unsweetened rice milk
  • 1 cup I Heart Keenwah Toasted Quinoa
  • 1 Tablespoon Garden of Life Coconut Oil
  • 1 scoop Garden of Life Raw Organic Protein Vanilla
  • 2 cups fresh fruit such as berries or chopped peaches
  • 1 cup non-dairy vanilla yogurt
  • 1/2 cup granola
  • 1/4 cup sliced almonds or chopped walnuts
  • 1/4 cup pumpkin seeds
  • 4 Mason jars

Directions:

  1. To make quinoa, bring rice milk to a boil, add quinoa then reduce heat to a low simmer and cover for 15 minutes.
  2. Once quinoa has cooked, remove lid from pot and add coconut oil and protein powder, stir and let cool.
  3. Place about 1/2 cup of the quinoa into each Mason jar and then layer with fruit, yogurt, more fruit and top with nuts, seeds or granola.
  4. Store in refrigerator for up to three days and eat directly from jars or pour contents into a bowl, mix and enjoy!

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