This bowl, made by mixing boiled quinoa with almond milk, banana and strawberries and flavoring it with cinnamon, is a modern option for those seeking a protein-rich, filling breakfast. It can be served hot or warm.
Cook the rinsed quinoa in almond milk over low heat until the milk is absorbed.
Stir the cinnamon and maple syrup into the cooked quinoa, then divide into bowls.
Top with sliced banana, strawberries, and coarsely broken walnuts, then serve.
Important: Be sure to rinse the quinoa thoroughly with plenty of water before cooking, otherwise a slightly bitter taste can remain. Allergen: since almond milk and walnut kernels are used, those with a nut allergy should be careful. Note: Stir frequently until it absorbs the milk, as it can stick to the bottom.
If you cook the quinoa in almond milk, you add a subtle toasted-almond aroma to the bowl as well. Depending on the season, you can vary the recipe by using blueberries or peach slices instead of strawberries.
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