Breakfast Rainbow Quinoa Bowl

Nutty, protein-packed quinoa makes a nutritious, flavorful, and gluten-free stand-in for oatmeal and other cereals. And if you make a big pot of quinoa in advance and store it in the refrigerator to use as needed, it's super easy and almost as fast as instant oatmeal. Toppings of blueberries and toasted almonds along with a tablespoon or two of something creamy (half and half, coconut milk, or yogurt), make it very substantial and filling. The rainbow quinoa looks especially pretty in the bowl, but you can use any kind you like.

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Ingredients Method

Ingredients

1 cup cooked rainbow or red quinoa prepared according to package directions and stored in refrigerator
2 tablespoons half and half coconut milk, or Greek yogurt, to taste
2 tablespoons blueberries or other berries
1 tablespoon sliced almonds lightly toasted
Honey or brown sugar to taste optional

Method

Place about 3/4-1 cup of cooked quinoa in a bowl. Microwave a minute or two to warm through if quinoa is cold. Pour in a tablespoon or two of half and half, coconut milk, or yogurt. Top with berries and nuts. Add a little honey or sugar if you like it sweeter.