Quinoa breakfast bowl
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.
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
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.