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© 2016 by Adrienne Inger. 

 

Quinoa Breakfast Bowl

May 8, 2017

 

- 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

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Eat My Facts

A practical blog for healthy living