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creamy quinoa with peaches

Quinoa Breakfast Bowl with Peaches and Berries.

A delicious quinoa breakfast bowl topped with lots of fresh fruit. This is a gluten free and allergy friendly breakfast.

Course Breakfast
Cuisine Dairy Free, gluten free, vegan.
Keyword breakfast quinoa, quinoa recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 345 kcal

Ingredients

Instructions

  1. Rinse the quinoa in a strainer, and then place the quinoa in a small saucepan. Add the non-dairy milk. Heat over medium heat, just until the non-dairy milk starts to bubble. Reduce the heat to low, and cover the pan.

  2. Cook over low heat for about 15 minutes. The quinoa is done when the little ring separates from around the edge of the quinoa.
  3. Remove the pan from the heat and stir in the maple syrup, vegan buttery spread, and the pinch of salt.

  4. Spoon into a bowl and top with the chopped peaches and strawberries.  You can add more non-dairy milk or maple syrup if desired.

Recipe Notes

You can store the cooked quinoa in the refrigerator for up to three days.

If you aren't dairy free, use regular milk and butter.

Adjust the sweetener to your taste.

Nutrition Facts
Quinoa Breakfast Bowl with Peaches and Berries.
Amount per Serving
Calories
345
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
1
g
6
%
Sodium
 
110
mg
5
%
Potassium
 
700
mg
20
%
Carbohydrates
 
54
g
18
%
Fiber
 
6
g
25
%
Sugar
 
22
g
24
%
Protein
 
10
g
20
%
Vitamin A
 
995
IU
20
%
Vitamin C
 
56.2
mg
68
%
Calcium
 
218
mg
22
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.