Quinoa Breakfast Bowl
- 1/3 cup cooked quinoa, hot or cold to your preference - 1 cup blueberries and strawberries, fresh or frozen* - 1/2 cup nondairy mylk - 1 oz almonds, chopped or slivered - 1 TBSP Hemp Hearts - 1 tsp pure maple syrup - 1/4 tsp cinnamon This is a great, versatile way to use leftover quinoa. Layer all ingredients in a medium-sized bowl, top with mylk, and dig in! *If your berries are frozen, defrost by microwaving for 20-30 second
