
PeruvianMediumVeganDairy-FreeGluten-Free
Breakfast Bowl With Quinoa and Berries
A delicious peruvian dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
59 min
Serves
4
Rating
0.0 (0)
Ingredients
- 4 cups mixed berries (raspberries
- strawberries
- blueberries
- blackberries)
- 2 tablespoons hemp hearts (available in the natural section of most supermarkets in a variety of brands)
- 20 whole almonds
- toasted and chopped
- 1/4 cup cooked quinoa
Instructions
- 1
Divide the berries equally among four bowls.
- 2
Place the remaining ingredients in another bowl, and toss to combine.
- 3
Sprinkle the mixture over each of the four bowls and serve.
Cooking Timer
59:00
Custom Timer (minutes)
Recipe Info
Prep Time:31 min
Cook Time:28 min
Total Time:59 min
Difficulty:Medium
Servings:4