Quinoa breakfast bowl

by Judit Beres

A kiddie favorite in our house: cooked quinoa with farro in all shapes, falvors, toppings. This one we made with organic almond milk, dried borreal blueberries and a hint of agave syrup.

Ingredients:

1 cup quinoa cooked in water first

1/2 cup farro

1/2 cup dried borreal blueberries

1 cup organic almond milk

fresh blueberries to top

2 tsp avocado or coconut oil

 

Preparation:

Cook the quinoa in water first, about 8-10 minutes, once it is cooked add the farro and 1 cup almond milk. Cook for another ten minutes. Once cooked and has a porridge texture remove from stove and mix in a healthy fat: avocado or coconut oil, 1 tsp.

Sweeten with agave or maple syrup and add dried blueberries. Top with fresh blueberries. 

Enjoy!

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