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Quinoa Breakfast Bowl
This Quinoa Breakfast Bowl is an easy gluten free recipe for busy mornings. It's eaten warm and made sweet by a drizzle of maple syrup on top of the slivered almonds and dried fruit. A filling and healthy way to start the day!
Cuisine American
Keyword breakfast, gluten free, quinoa
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Total Time 10 minutes minutes
Servings 3
Calories 434 kcal
8 ounces microwavable quinoa 2 tbsp dried cherries 2 tbsp raisins 2 tbsp sliced almonds 3 dried golden figs 2 tbsp maple syrup
Directions: Cook the quinoa in the microwave according to the package directions.
After the quinoa is cooked, separate it out into two bowls in a roughly even layer.
Measure out the dried cherries, raisins, and sliced almonds putting 1 tablespoon of each in each bowl.
Cut the golden figs in quarters using a sharp knife and cutting board, then place 6 pieces in each quinoa bowl.
Drizzle 1 tablespoon of maple syrup over the quinoa and dried fruits in each bowl, more if desired. Eat with a spoon while the quinoa is still warm.
Calories: 434 kcal | Carbohydrates: 79 g | Protein: 13 g | Fat: 8 g | Saturated Fat: 1 g | Sodium: 10 mg | Potassium: 640 mg | Fiber: 9 g | Sugar: 17 g | Vitamin A: 355 IU | Vitamin C: 0.6 mg | Calcium: 90 mg | Iron: 4.3 mg