Sunrise Quinoa Protein Bowl

Allergens

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Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 cup mixed berries (strawberries, blueberries, and raspberries)
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped red onion
• 1/2 avocado, sliced
• 1/4 cup almonds, roughly chopped
• 1/4 cup dried cranberries
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes, or until the quinoa is cooked and fluffy. Remove from heat and let it cool for 5 minutes.
2. While the quinoa is cooling, prepare your fruits and vegetables. Wash and cut the cucumber, cherry tomatoes, red onion, and avocado. Gather the mixed berries, dried cranberries, almonds, and fresh mint leaves.
3. Once the quinoa has cooled slightly, fluff it with a fork and add salt and pepper to taste.
4. Divide the quinoa among two bowls. Top each bowl with an equal amount of mixed berries, cucumber, cherry tomatoes, red onion, avocado, almonds, dried cranberries, and fresh mint leaves. Serve immediately.

Chef’s Insight

Experiment with different fruits, nuts, and herbs to create your own personalized protein bowl.

Notes

This recipe is a perfect source of energy for active mornings or as a light lunch option.