Dairy-Free Breakfast Quinoa Bowl with Berries and Almond Butter

Ingredients

• 1/2 cup Quinoa
• 1 cup Water
• 1 cup Mixed Berries (Strawberries, Blueberries, Raspberries)
• 1 tablespoon Almond Butter
• 1 teaspoon Chia Seeds
• 1 teaspoon Maple Syrup
• 1/4 cup Dairy-Free Milk (Almond, Soy, Oat)

Instructions

1. 1Rinse the 1/2 cup of quinoa in a fine-mesh sieve under cold running water for 30 seconds, until the water runs clear.
2. 2In a small saucepan (approximately 1.5-quart capacity), combine the rinsed 1/2 cup of quinoa and 1 cup of water. Place the saucepan over medium heat and bring the water to a rolling boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15 minutes, or until all the water is absorbed and the quinoa grains appear fluffy with small, translucent 'tails' visible.
3. 3Remove the saucepan from the heat and let the cooked quinoa rest, still covered, for 5 minutes to allow any remaining steam to absorb. Uncover the saucepan and fluff the quinoa with a fork, then transfer the 1/2 cup of cooked quinoa into a serving bowl.
4. 4Arrange the 1 cup of mixed berries, 1 tablespoon of almond butter, and 1 teaspoon of chia seeds evenly over the top of the quinoa in the bowl.
5. 5Drizzle the 1 teaspoon of maple syrup over the toppings, then pour the 1/4 cup of dairy-free milk over the entire bowl for added creaminess.

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