Quinoa Breakfast Bowl with Almond Butter and Raspberries

Ingredients

• cooked quinoa 3/4 cup
• almond butter 1 tbsp
• fresh raspberries 1/2 cup
• unsweetened almond milk 1/4 cup

Method

1. Prepare Ingredients. Measure out 3/4 cup of cooked quinoa, 1 tablespoon of almond butter, 1/2 cup of fresh raspberries, and 1/4 cup of unsweetened almond milk. Make sure the quinoa is cooled to room temperature or chilled for the best texture.
   Tip: If your quinoa is freshly cooked and hot, spread it out on a plate to cool faster.
2. Combine Quinoa and Almond Milk. Place the cooked quinoa in a medium bowl. Pour the 1/4 cup of unsweetened almond milk over the quinoa. Stir gently to combine so the quinoa absorbs some of the almond milk, making it creamy.
   Tip: Use a spoon or fork to fluff the quinoa while mixing to keep it light and airy.
3. Add Almond Butter. Add 1 tablespoon of almond butter on top of the quinoa mixture. You can either leave it as a dollop or gently swirl it into the quinoa to distribute the nutty flavor evenly.
   Tip: If the almond butter is too thick, warm it slightly in the microwave for 10 seconds to make stirring easier.
4. Top with Fresh Raspberries. Gently place 1/2 cup of fresh raspberries on top of the bowl. These add a fresh, tart contrast and a burst of color to your breakfast.
   Tip: Be gentle when adding raspberries to avoid crushing them.
5. Serve and Enjoy. Your quinoa breakfast bowl is ready to eat! Use a spoon to enjoy all the flavors together. This bowl is best eaten fresh but can be refrigerated if needed.
   Tip: Add a sprinkle of cinnamon or a drizzle of honey if you want extra flavor.

Pro tips

• Use cooled quinoa to prevent the almond milk from curdling and to keep the texture pleasant.
• If you want a sweeter bowl, add a small drizzle of maple syrup or honey.