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–+ servings
Quinoa breakfast bowl

Quinoa breakfast bowl

Print Recipe
Delicious and an easy way to use your quinoa for breakfast. Perfect for using up leftovers too!
Course Breakfast
Cuisine Healthy
Keyword banana, coconut yogurt, quinoa
Diet vegan
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 people
Calories 432
Author Simone

Ingredients

  • 300 g coconut yogurt or regular yogurt
  • 100 gram cooked quinoa cooled
  • 50 g mixed roasted nuts unsalted of course
  • 2 tbsp Grated coconut
  • 1 banana
  • 50 g blueberries
  • 1 tbsp agave syrup
Metric - Us customary

Instructions

  • Divide your coconut yogurt over two bowls (of course you can substitute with regular yogurt or soy yogurt if you want) and add the quinoa in the middle of the bowl.
  • Divide the rest of the ingredients over it and serve immediately

Notes

  • Since this recipes uses cooked quinoa it is easiest if you precook a batch of quinoa. You can freeze this easily in portions and since those will be relatively small it will be no time before they defrost.
  • For easy defrosting I place the sealed freezer bag in a bowl of cold water (it doesn't have to be warm) and let it sit there for a few minutes. If the portion is small it will defrost quickly.
  • Coconut yogurt can be replaced with regular yogurt
  • Agave syrup can be replaced with honey or another sweetener of your choice

Nutrition

Calories: 432kcal | Carbohydrates: 50g | Protein: 13g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 20mg | Sodium: 79mg | Potassium: 726mg | Fiber: 7g | Sugar: 25g | Vitamin A: 206IU | Vitamin C: 10mg | Calcium: 213mg | Iron: 2mg