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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
Cook Time20 minutes
Course: Breakfast
Cuisine: Vegetarian
Keyword: beauty food, quinoa bowl, quinoa breakfast
Servings: 2
Calories: 382kcal
Author: Ana Stanciu

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 300g | Calories: 382kcal