Berry quinoa smoothie bowls are a healthy, gluten-free, protein-packed breakfast that’ll keep you full until lunchtime – and won’t take much time to prepare.
1 cup quinoa
2 cups almond milk – plain or vanilla
1/2 teaspoon ground cinnamon
¼ teaspoon ground cardamom
2 tablespoons maple syrup
4 cups mixed berries
4 tablespoons sliced almonds
4 small glass jars or containers with lids
Start with the cooked quinoa.
Grab a saucepan and throw everything in it: the quinoa, almond milk, cinnamon, and cardamom.
Crank up the heat to bring it to a boil.
Then bring down the heat and let it simmer on low for 15 minutes.
Let it cool, then add the maple syrup.
Divide and conquer.
Grab the jars and distribute the goods
Per Jar: ¾ cup quinoa – 1 cup berries – 1 tablespoon almonds
Store in the fridge for up to 4 days
Freeze for up to 3 months