I had some peaches and raspberries to use up so I threw together this breakfast bowl. I like this one with cooled quinoa but it can also be made with warm quinoa. It is a great use for that leftover quinoa you have from last nights dinner. If you want more flavor and you are making quinoa just for this try making it with coconut water!
Peach Berry Breakfast Bowl
Makes 1 serving
1c cooked quinoa, cooled
1 peach, chopped
1/2c fresh raspberries
1TBSP shredded coconut (used Let’s Do Organic Unsweetened Shredded Coconut)
1TBSP sliced almonds
sprinkle of cinnamon coconut palm sugar (mixture of 1tsp coconut palm sugar and 1/2tsp cinnamon I always have on hand)
1/2-1c coconut milk, or more (used So Delicious Unsweetened Vanilla Coconut Milk)
In a bowl combine cooled quinoa, peach, raspberries, coconut, and almonds. Sprinkle with a little cinnamon coconut palm sugar and pour as little or as much coconut milk over as desired. Enjoy!
