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Quinoa Breakfast Bowl

By Hannah Tice

It’s no secret that we love quinoa. This protein packed and gluten-free seed compliments sweet and savory dishes alike. If you have leftover quinoa from dinner, try using it the next day for breakfast. Cinnamon and maple syrup make this warm breakfast bowl a tasty and comforting treat.

 

 

Quinoa Breakfast Bowl

1 1/2 cups cooked quinoa

1 cup blueberries/peaches/cherries

1 banana, sliced

1/4 cup sliced almonds

1-2 tbsp real maple syrup/agave

1 tsp cinnamon

1/4 cup of coconut/almond milk

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Directions

Mix warm quinoa with maple syrup and cinnamon

Add fruit and almonds

Serve into bowls (makes 2 servings)

Pour favorite milk on top

For more delicious gluten-free recipes, check out The Wheatless Kitchen.

 

Hannah Tice-Autoimmune Ally

Photo: The Wheatless Kitchen

 

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