Description
A delightful and nutritious breakfast bowl featuring quinoa, Greek yogurt, fresh berries, and walnuts. Perfect for a quick and wholesome start to your day.
Ingredients
Scale
- 1/2 cup cooked white quinoa
- 2/3 cup Greek yogurt, unsweetened
- 1/4 cup walnuts, chopped
- 2 large strawberries, chopped or sliced
- 1/4 cup blueberries
- 1 tablespoon sultanas or raisins (optional)
- 1–2 tablespoons honey (to preferred sweetness)
Instructions
- To cook quinoa in the Instant Pot, rinse 1 cup quinoa under cold water and strain. Add to the Instant Pot with 1.5 cups of water. Set to pressure cook on HIGH for 1 minute and allow for natural pressure release for 10 minutes. Fluff quinoa with a fork after cooking.
- For stovetop cooking, rinse 1 cup quinoa and add to a medium saucepan with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed. Let it rest covered for 5 minutes before fluffing.
- Assemble the bowl with 1/2 cup cooked quinoa and 2/3 cup Greek yogurt as the base. Drizzle with honey and top with strawberries, blueberries, and any additional seasonal fruits or nuts as desired.
Notes
Store leftovers in an airtight container in the fridge for up to three days. Keep toppings separate for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 5mg