California Sunrise Quinoa Breakfast Bowl

Allergens

Tree Nuts (Almonds)

Ingredients

• 1 cup quinoa, uncooked 2 cups water 1 cup mixed berries (fresh or frozen) 1 medium ripe avocado 1 small red bell pepper, diced 1/4 cup raw almonds, chopped 1/4 cup dried cranberries 1/2 cup fresh orange juice Zest of 1 orange 1 tbsp chia seeds Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low and simmer covered for 15 minutes or until all water is absorbed and quinoa is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. In a blender, combine mixed berries, avocado, orange juice, and orange zest. Blend until smooth and creamy to create the sunrise colored sauce.
3. Divide quinoa among four bowls and top each bowl with diced red bell pepper, chopped almonds, dried cranberries, and a generous drizzle of the berry sauce. Sprinkle chia seeds on top for added nutrients and texture. Season with salt and pepper to taste.

Chef’s Insight

Quinoa is a complete protein, making it a great option for vegans looking to increase their protein intake.

Notes

To toast almonds, spread them on a baking sheet and bake at 350°F (180°C) for 5-7 minutes or until golden brown and fragrant.