Vegan Quinoa Breakfast Bowl

Recipe by Vibrant Plates

This Vegan Quinoa Breakfast Bowl is an easy to make, healthy and filling breakfast, ready in just 15 minutes. Gluten-Free and perfect for Meal-Prep!

Ingredients

• 1 cup quinoa
• 2 cups almond milk
• 1 pinch of salt
• 1 tsp vanilla extract
• toppings:
• 1 cup almond milk
• cinnamon
• 1 small banana
• 1 tsp almond slices
• 1 tsp coconut flakes
• 1 handful raspberries (fresh or frozen)

Method

1. In a pot, add almond milk, salt and vanilla. Bring almond milk to a boil, add quinoa, stir, and lower to a simmer. Let simmer for 15 minutes, until the quinoa has soaked up all the liquid. Remove from heat and let rest to absorb any leftover milk. Loosen with a fork and cool down. You can store any leftover quinoa for a couple of days in an air tight container in the fridge for another breakfast.
2. In a bowl, place 4 tbs cooked quinoa, add about a cup of almond milk (cold or warmed up), sprinkle with cinnamon, add banana slices, almond slices, coconut flakes and a couple of raspberries. Serve.

View the recipe instructions at Vibrant Plates