Quinoa Breakfast Bowl with Mixed Berries and Almond Milk

Ingredients

• Quinoa 1/2 cup cooked
• Mixed berries (blueberries, raspberries) 1 cup
• Unsweetened almond milk 1 cup
• Chia seeds 1 tbsp
• Maple syrup 1 tsp

Method

1. Prepare Quinoa. If you don't have pre-cooked quinoa, cook 1/4 cup dry quinoa according to package instructions, then cool. For this recipe, use 1/2 cup cooked quinoa. Place the cooked quinoa in a medium-sized bowl.
   Tip: Cooking quinoa ahead of time and refrigerating it makes breakfast preparation faster.
2. Add Mixed Berries. Rinse fresh berries under cold water and gently pat dry. Add 1 cup of mixed berries (blueberries and raspberries) on top of the quinoa in the bowl.
   Tip: If using frozen berries, thaw them in the refrigerator or at room temperature before adding.
3. Pour Almond Milk. Pour 1 cup of unsweetened almond milk over the quinoa and berries. This adds creaminess and moisture to the bowl.
   Tip: Use almond milk straight from the fridge for a refreshing temperature contrast.
4. Add Chia Seeds and Maple Syrup. Sprinkle 1 tablespoon of chia seeds evenly over the bowl for added fiber and texture. Drizzle 1 teaspoon of maple syrup on top to add natural sweetness.
   Tip: Mix the bowl gently if you prefer the chia seeds and syrup evenly distributed.
5. Let it Sit (Optional). Allow the bowl to sit for 5 minutes if you want the chia seeds to absorb some liquid and create a slightly thicker texture.
   Tip: This step is optional but enhances texture and makes the bowl more filling.

Pro tips

• Use cooked quinoa chilled or at room temperature depending on your preference.
• To save time, cook quinoa in bulk and store it in the fridge for up to 5 days.