Elegant Peruvian Vegetarian Breakfast Feast: Quinoa & Avocado Stuffed Açaí Bowl

Allergens

Nuts

Ingredients

• 1 cup quinoa 2 cups water 1/4 tsp salt 2 ripe açaí packets, thawed 1 large ripe avocado, sliced 1 cup mixed berries (strawberries, blueberries, raspberries) 1 cup chopped kiwifruit 1 cup chopped banana 2 tbsp chia seeds 2 tbsp shredded coconut 1 tbsp honey or agave syrup 1/2 tsp vanilla extract 1/4 cup chopped nuts (almonds, pecans, walnuts)

Instructions

1. In a saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool.
2. In a blender, blend thawed açaí packets with half of the mixed berries until smooth. Add honey or agave syrup and vanilla extract to taste. Set aside.
3. In a large bowl, combine cooked quinoa, avocado slices, chia seeds, shredded coconut, chopped kiwifruit, and banana. Mix gently until combined.
4. To assemble, spread the blended açaí mixture in the bottom of each serving bowl. Top with the quinoa and fruit mixture. Sprinkle with chopped nuts for added crunch.

Chef’s Insight

The combination of textures and flavors in this dish will create an unforgettable dining experience.

Notes

Ensure that the açaí packets are thawed before blending.