YOUR SOLIN GENERATED RECIPE
Berry Quinoa Power Bowl with Almonds
Whisked Greek yogurt and quinoa are topped with vibrant summer berries and crunchy toasted almonds for a refreshing, protein-packed start to your day.
INGREDIENTS
1 cup Nonfat Greek yogurt
0.5 cup Cooked quinoa
0.5 cup Fresh blueberries
0.5 cup Fresh raspberries
0.5 oz Sliced almonds
1 tbsp Hemp hearts
0.5 scoop Unflavored whey protein isolate
0.25 tsp Ground cinnamon
0.5 tsp Vanilla extract
PREPARATION
Prepare the quinoa in advance by simmering in water until tender, then fluff with a fork and chill in the refrigerator until completely cold.
In a medium glass mixing bowl, whisk together the Greek yogurt, whey protein isolate, vanilla extract, and ground cinnamon until the mixture is silky and uniform.
Gently fold the chilled quinoa into the yogurt base until well combined, ensuring the grains provide a consistent texture throughout.
Place the sliced almonds in a small dry skillet over medium heat and toast for 2 to 3 minutes, stirring constantly until they are fragrant and golden brown.
Transfer the yogurt and quinoa mixture to a serving bowl and top with the fresh blueberries and raspberries.
Finish the bowl by sprinkling the toasted almonds and hemp hearts over the top for a satisfying crunch and a boost of healthy fats.