Quinoa Bowl Recipe with Honey Almond Toffee and Strawberries
Made with quinoa and served with fresh strawberries and a simple almond toffee, this beauty breakfast bowl is everything you need to glow from inside out.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Breakfast
Cuisine: Vegetarian
Keyword: beauty food, quinoa bowl, quinoa breakfast
Servings: 2
Calories: 382kcal
Author: Ana Stanciu
- 2 cups cooked quinoa well drained
- 5–6 fresh strawberries diced
- 1 cup coconut milk (or any plant milk you prefer)
- 1 cup raw almonds
- 1 tbsp flax seed roughly ground
- 2 teaspoon maca powder
- 2 teaspoon coconut oil
- 2 tablespoon honey
- 2 teaspoon nut butter
- 1 teaspoon cinnamon
- coconut flakes, to garnish
Start by making the toffee. Place the almonds and flax into a non-stick skillet and drizzle with honey.
Place over low heat and stir frequently until the honey is caramelized. Add the cinnamon and stir to combine.
Transfer onto a plate lined with parchment paper and refrigerate for 5 minutes, until the toffee thickens.
Break or cut the toffee into chunks and place in a bowl.
Add the quinoa, coconut milk, coconut oil, and maca powder into a pot and place over low heat.
Heat until comfortable to eat, stirring frequently, then divide into serving bowls.
Top with diced strawberries, nut butter, coconut flakes, and toffee chunks. Serve warm.
Serving: 300g | Calories: 382kcal