Korean Gluten-Free Brunch Bowl

Find the perfect gluten-free Korean-inspired brunch recipe that's healthy, energizing, and full of vibrant flavors.

Time: Prep Time: 10 minutes Cook Time: 5 minutes (for quinoa) Total Time: 15 minutes

Servings: 2

Difficulty: Easy

Cuisine: Korean, Gluten-Free

Allergens

Nuts (Almonds)

1 cup cooked quinoa 1/2 cup mixed berries (strawberries, blueberries, raspberries) 1/2 cup sliced mango 1/4 cup chopped almonds 1/4 cup edamame, shelled and steamed 1/4 cup shredded carrots 1 avocado, sliced 1/4 cup crumbled goat cheese

In a large mixing bowl, combine cooked quinoa, mixed berries, mango, almonds, edamame, carrots, and avocado.
Gently toss to mix all ingredients evenly.
Sprinkle the crumbled goat cheese on top of the brunch bowl.

This dish showcases the perfect balance of flavors and textures while staying true to clean eating principles.

This dish can be easily customized to suit individual dietary preferences and restrictions.

You can replace almonds with sunflower seeds or pumpkin seeds for a nut-free option.

To make this dish vegan, use plant-based cheese instead of goat cheese.

Use cooked brown rice or cauliflower rice as an alternative to quinoa.

Store the ingredients separately in airtight containers in the refrigerator for up to 3 days. Assemble the bowl just before serving.

The prepared brunch bowl is best enjoyed immediately but can be stored in the refrigerator for up to one day.

Arrange the quinoa mix in a circular shape, then sprinkle the goat cheese on top to create a visually appealing composition.

(per serving): Calories 520 kcal, Carbohydrates 48g, Protein 19g, Fat 31g, Sodium 160mg, Fiber 12g, Sugar 17g