This hearty quinoa breakfast bowl is topped with sliced almonds, bananas and almond butter, but you can easily mix and match toppings. For a drizzled look, warm the almond butter slightly in the microwave before topping each bowl.
Ingredients:
1 ½ cups unsweetened almond milk
1 cup quinoa
½ cup water
2 tablespoons light brown sugar
½ teaspoon ground cinnamon, plus more for sprinkling
¼ teaspoon salt
2 medium bananas, sliced
4 tablespoons almond butter
4 tablespoons sliced almonds, toasted
Directions:
Combine almond milk, quinoa, water, brown sugar, cinnamon and salt in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until the quinoa is tender, 10 to 15 minutes.
Divide the quinoa among 4 bowls; top each evenly with banana, almond butter and almonds. Sprinkle each with a little cinnamon, if desired.
