YOUR SOLIN GENERATED RECIPE
Blueberry Almond Breakfast Quinoa Bowl
Fluffy quinoa simmered with vanilla and cinnamon, topped with creamy Greek yogurt and bursting fresh blueberries for a protein-packed morning start.
INGREDIENTS
0.33 cup dry quinoa
0.66 cup water
0.75 cup nonfat Greek yogurt
1 scoop vanilla protein powder
0.5 cup fresh blueberries
1 tbsp sliced almonds
1 tsp chia seeds
0.5 tsp ground cinnamon
0.5 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Rinse the quinoa thoroughly under cold running water in a fine-mesh strainer to remove any natural bitterness.
In a small saucepan, combine the rinsed quinoa, water, and sea salt; bring the mixture to a boil.
Reduce the heat to low, cover the saucepan, and simmer for 12 to 15 minutes until the water is fully absorbed and the quinoa is fluffy.
While the quinoa cooks, whisk together the Greek yogurt, vanilla protein powder, ground cinnamon, and vanilla extract in a medium bowl until the texture is smooth.
Remove the quinoa from the heat and let it sit covered for 5 minutes, then fluff with a fork.
Gently fold the yogurt mixture into the warm quinoa until well combined.
Transfer to a bowl and top with fresh blueberries, sliced almonds, and chia seeds.