Blueberry Banana Quinoa Bowl


1 cup quinoa (one serving use 1/2 cup of cooked quinoa)
1/4 cup unsweetened coconut milk or almond milk
1/2 tsp honey or maple syrup
1/2 tsp coconut oil
1/4 tsp chia seeds
1/4 tsp ground cinnamon
1 tsp toasted pumpkin seeds
1 1/2 tbsp blueberries
1/4 banana sliced
Pinch of Himalayan sea salt

  1. Toast quinoa in small pot over high heat on stove top until lightly browned and aromatic.

  2. Add 2 cups of water lit well then reduce heat and simmer for 10 to 15 minutes late to quinoa is soft.

  3. Add 1/2 cup of cooked quinoa in bowl add coconut milk or almond milk, bananas, blueberries, ground cinnamon, chia seeds, coconut coconut oil, honey and a pinch of Himalayan sea salt. Serve and Enjoy!

  1. Place eggs in large pan, enough to hold the eggs in a single layer.

  2. Add cold water to cover eggs by 1 inch.

  3. Cook over high heat and bring to a rapid boil.

  4. Drain water and serve warm or cool the eggs by placing them under cold running water for a few minutes.

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