Vegan Breakfast Quinoa Bowl

• Vegan
• Gluten free

• Produce

  • 1 tbsp Cranberries, dried
  • 1 Persimmon

• Refrigerated

  • 2 1/4 cups Almond milk

• Condiments

  • 1 tbsp Almond butter
  • 1 tbsp Maple syrup

• Pasta & Grains

  • 3/4 cups Quinoa

• Nuts & Seeds

  • 3 Walnuts

Found on simpleveganblog.com

Description

Ingredients

• 2¼ cups almond milk(560 ml)
• ¾ cups uncooked quinoa (130 g)
• 1 tbsp almond butter
• 1 chopped persimmon
• 1 tbsp dried cranberries
• 3 chopped walnuts
• 1 tbsp maple syrup

Directions

• Pour 2 cups of milk (500 ml) into a saucepan over high heat.
• Bring milk to a boil, add quinoa and reduce heat to medium and simmer, covered, for 15 minutes or until the milk has been absorbed.
• Remove from the heat, add ¼ cup of milk (60 ml) and the almond butter. Stir and place the quinoa in a bowl.
• Add the rest of the ingredients and enjoy.