Quinoa Breakfast Bowl with Berries
Warm quinoa cooked in rice drink with cinnamon, topped with berries, banana, toasted pumpkin seeds and desiccated coconut – filling, vegan and gluten-free.
- 25 min
- 444 kcal / serving
- easy
- vegan
- Protein
- 12.5 g
- Fat
- 11.1 g
- Carbs
- 68.6 g
Allergens: none of the 14 major allergens in the ingredients (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 100 g gluten-free quinoa
- 250 ml unsweetened rice drink
- 100 ml water
- 1 pinch salt
- 1/2 tsp ground cinnamon
- 1 tbsp maple syrup
- 200 g mixed berries (fresh or frozen)
- 1 banana
- 2 tbsp pumpkin seeds
- 1 tbsp unsulphured desiccated coconut
Method
- For a reliably gluten-free breakfast, buy quinoa labelled gluten-free. Rinse the quinoa thoroughly in a fine sieve with hot water until the water runs clear; this removes the bitter saponins.
- Bring the quinoa, rice drink, water, salt and cinnamon to the boil in a saucepan, cover and simmer over low heat for 15 minutes. Remove from the heat and leave to swell, covered, for 5 minutes.
- Meanwhile, toast the pumpkin seeds and coconut in a dry frying pan for 2–3 minutes until the coconut is lightly browned. Warm frozen berries briefly in a small saucepan or let them thaw.
- Slice the banana.
- Sweeten the quinoa with the maple syrup, divide between two bowls and top with the berries, banana, pumpkin seeds and coconut.
- Tip: Cook the quinoa the night before and eat it cold in the morning or warmed up with a splash of rice drink.
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