Chocolate Mint Quinoa Breakfast Bowl
Chocolate Mint Quinoa Breakfast Bowl is a healthy, low fodmap breakfast recipe is an alternative to oatmeal, full of complex carbohydrates, protein, fiber and vitamins! This low quinoa breakfast porridge recipe is dairy free, gluten free and vegan.
Ingredients
- 1 tbsp coconut oil
- ½ cup rinsed, drained uncooked quinoa
- 1 cup almond milk unsweetened
- 1/2 tsp cinnamon
- pinch of salt
- ½ cup blueberries
- ½ cup strawberries
- 2 tbsp mint leaves
- 1-2 squares of dark chocolate 70% or above
- 2 tbsp pumpkin seeds
Instructions
- Heat small saucepan over medium heat and add 1 tbsp coconut oil. Add rinsed and drained quinoa to the pan, stirring frequently to lightly toast.
- Add almond milk, cinnamon, salt and bring to boil over high heat. Reduce heat to low and cook uncovered for 15-20 minutes, stirring occasionally so it doesn't stick to pan.
- Once quinoa absorbs liquid, turn off heat and transfer to bowl.
- Add mint, berries, pumpkin seeds and chocolate and stir to combine and melt. Microwave to melt if necessary.
Notes
This recipe was developing using low FODMAP ingredients but the recipe itself has not been tested for its FODMAP content.
Other optional add ins: nuts, brown sugar, maple syrup, other fruit (note; avoid cashews, apples, blackberries and peaches to remain low FODMAP)
Nutrition
Serving: 1Calories: 490kcalCarbohydrates: 69gProtein: 12gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 11gSodium: 119mgFiber: 9gSugar: 28g
Did you make this recipe?Let us know how it was!
