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Breakfast Bowl With Quinoa and Berries

By Rocco DiSpirito

2.8

(3)

Image may contain Plant Fruit Food Strawberry and Raspberry
Photo by Flavorworks

Why spend all of that money on a breakfast bowl that you can easily make at home? This hearty, gluten-free bowl takes just minutes to throw together and is absolutely delicious.

Tip:

Add 1 1/2 heaping tablespoons of fat-free Greek yogurt to this dish for more protein.

Recipe information

  • Yield

    4 servings

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
Ā¼ cup cooked quinoa

Preparation

  1. Divide the berries equally among four bowls. Place the remaining ingredients in another bowl, and toss to combine. Sprinkle the mixture over each of the four bowls and serve.

Image may contain: Rocco DiSpirito, Human, Person, and Dating
From The Negative Calorie Diet Ā© 2015 by Rocco DiSpirito. Buy the full book from HarperCollins or from Amazon.
Reprinted with permission from Harper Wave.
TagsGrain BowlBerryFruitAlmondNutQuinoaRice & GrainsBreakfastBrunchVegetarianVeganDairy FreeGluten FreeQuickEasy5 Ingredients or FewerCookbooksHarper Collins

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