Quinoa Breakfast Bowl with Berries and Almond Butter

Ingredients

• quinoa 1 cup cooked
• mixed berries 1 cup
• almond butter 2 tbsp
• chia seeds 1 tbsp
• unsweetened almond milk 1/2 cup

Method

1. Prepare Ingredients. Gather all your ingredients: 1 cup cooked quinoa, 1 cup mixed berries, 2 tablespoons almond butter, 1 tablespoon chia seeds, and 1/2 cup unsweetened almond milk.
   Tip: If using frozen berries, let them thaw for a few minutes or microwave briefly to soften.
2. Combine Quinoa and Almond Milk. In a medium-sized bowl, add the cooked quinoa. Pour in the 1/2 cup of unsweetened almond milk and gently stir to combine. This will add creaminess to your bowl.
   Tip: If you prefer a warmer breakfast, microwave this mixture for 30-45 seconds before adding other ingredients.
3. Add Berries and Chia Seeds. Top the quinoa and almond milk mixture with 1 cup of mixed berries and sprinkle 1 tablespoon of chia seeds evenly over the top.
   Tip: Chia seeds add a nice texture and boost fiber; stir them in if you want them evenly distributed.
4. Add Almond Butter. Spoon 2 tablespoons of almond butter on top of the bowl. You can leave it in dollops or gently swirl it into the quinoa mixture for a creamy texture.
   Tip: If your almond butter is thick, warm it slightly in the microwave for 10 seconds to make swirling easier.
5. Serve and Enjoy. Your quinoa breakfast bowl is now ready to eat! Use a spoon to mix all ingredients as you like and enjoy a nutritious, balanced breakfast.
   Tip: Add a drizzle of honey or a sprinkle of cinnamon if you want extra flavor.

Pro tips

• Use pre-cooked quinoa to save time; you can cook quinoa in bulk and refrigerate for up to 5 days.
• If you want a smoother texture, blend the almond butter with almond milk before adding to the bowl.