Fall Breakfast Quinoa Bowl

• Vegan
• Gluten free

• Produce

  • 1/2 Apple
  • 1/2 Pear

• Canned Goods

  • 1 Tbps coconut milk

• Condiments

  • 1 tbsp Maple syrup, pure

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 dash Salt

• Nuts & Seeds

  • 1 tbsp Almonds
  • 1 tsp Chia seeds
  • 1 tbsp Pumpkin seeds

• Liquids

  • 1 cup Water

Found on jaroflemons.com

Description

Ingredients

• ½ cup uncooked quinoa
• 1 cup water
• dash of salt
• 1-3 tbps coconut milk (any milk will do)
• 1 tbsp pure maple syrup
• 1 tsp chia seeds
• 1 tbsp slivered almonds
• 1 tbsp pumpkin seeds
• ½ sliced pear
• ½ sliced apple

Directions

• Rinse quinoa in a fine mesh sieve.
• Place quinoa, water and a dash of salt in a microwave safe bowl. I used a Pyrex measuring glass.
• Top with a lid or a small plate.
• Cook in microwave on high for 7 minutes total. Stir once during cooking time. (Microwave ovens vary in temperature so you may have to adjust this time.)
• Remove and let sit with lid on for two minutes or until water is absorbed. Fluff with fork.
• Pour quinoa into a small bowl and add milk to desired consistency.
• Top with toppings and enjoy!

Nutrition