Quinoa Berry Breakfast Bowl
Warm quinoa loosened with coconut milk, folded with blueberries and toasted pumpkin seeds — no gluten, no dairy, no soy and no nuts.
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- Prep
- 5 min
- Cook
- 5 min
- Serves
- 1 person
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (6)
- Cooked quinoa200 g
- Unsweetened coconut milk150 g
- Blueberries80 g
- Pumpkin seeds20 g
- Date syrup15 g
- Cinnamon1 g
Method
- 1
Warm the cooked quinoa with the coconut milk in a small pan over medium heat for about four minutes, stirring, until it loosens into a porridge.
- 2
Toast the pumpkin seeds in a dry pan for a minute, until they begin to pop.
- 3
Stir the cinnamon through the quinoa and pour into a bowl.
- 4
Top with the blueberries and toasted seeds and finish with the date syrup.