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Quinoa Breakfast Bowl ๐Ÿƒ๐Ÿƒ๐Ÿƒ



Diana from Biscotti Diana and I created this high protein & fibre smoothie bowl. It's so refreshing and satisfying ๐Ÿ’š


Ingredients:

1 whole frozen banana

1 cup frozen spinach

3/4 cup cooked quinoa

1/4 cup unsweetened almond milk

1 tbsp spirulina

2 tbsp almond butter

Suggested topping:

1 tbsp hemp seeds

1 drizzle of honey

1 sprinkle of cocoa powder

3-4 mint leaves

Cook your quinoa in boiling water for about 15 minutes as per directions. Cool and set aside. You may prefer to do this step the evening before so that your quinoa cools and can be easily stored in the refrigerator.

Peel and cut a banana into slices and place in a freezer safe container the night before. You want your smoothie bowl to be cold when you eat it. You can folloow the same process with the spinach (wash and pat dry then put in a ziploc bag until the following morning).

On the morning you will eat the bowl, in a Vitamix or blender combine all ingredients except your topping (seeds, cocoa, honey and mint) and blend until smooth.

Pour into a bowl.

Sprinkle some cocoa powder over the top, then drizzle some honey and end by sprinkling your hemp seeds.

Optional-garnish of fresh mint leaves or change the toppings to fit your desired palette.

Recipe Collaboration:

Marie-Maxime Bergeron; Registered Dietitian @nourished.journey

& Diana Antonacci; Owner of Biscotti Diana Sans Gluten @biscottidiana

#BiscottiDiana #NourishedJourney

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