Quinoa Breakfast Bowl

For those looking to add a little more protein to their morning routine, pairing this bowl with a protein shake is an excellent choice. It rounds out the meal and ensures you're getting a balanced arr

Ingredients

• ½ cup quinoa, rinsed
• 1 cup water
• ½ medium banana, sliced, divided
• ¼ cup pomegranate seeds, divided
• ¼ cup raspberries, divided
• 2 Tbsp pecans, chopped, divided
• 2 tablespoons flaked coconut, divided
• 1 cup almond milk (divided into ½ cup each bowl)
• Dash of cinnamo

Instructions

1. Cook the Quinoa: In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
2. Warm the Almond Milk: While the quinoa is cooking, gently warm the almond milk in a small saucepan over low heat. Be careful not to boil it - you just want it warm.
3. Assemble the Bowls: Divide the cooked quinoa evenly between two bowls. Top each bowl with half of the sliced banana, pomegranate seeds, raspberries, and pecans. Sprinkle with flaked coconut.
4. Serve: Pour the warmed almond milk over the top of each bowl just before serving, and sprinkle with a dash of cinnamon.