Summer Breakfast Quinoa Bowls

Skinnytaste.com
Servings: 2 • Size: 1 bowl
Calories: 180 • Fat: 4 g • Carb: 36 g • Fiber: 4 g • Protein: 4.5 g • Sugar: 17 g
Sodium: 136 mg • Cholesterol: 0 mg

Ingredients:

• 1 small peach, sliced
• 1/3 cup uncooked quinoa, rinsed well
• 2/3 + 3/4 cup Unsweetened Almond Milk
• 1/2 tsp vanilla extract
• 2 tsp brown sugar (or sweetener of your choice)
• 12 raspberries
• 14 blueberries
• 2 teaspoons local honey

Directions:

In sauce pan cook combine quinoa and 2/3 cup almond milk, vanilla and brown sugar. Cook on medium heat and bring to boil for five minutes. Lower the heat to low and cover. Cook for 15 to 20 minutes, or until easily fluffs with a fork.

Meanwhile, heat a grill pan and spray with oil. Grill the peaches to bring out their sweetness 2 to 3 minutes; set aside. Warm the remaining almond milk.

Divide the cooked quinoa between 2 bowls then pour in warmed almond milk. Top with peaches, raspberries and blueberries and drizzle each with 1 teaspoon of honey.