Let's talk quinoa.
Lately, I've been enjoying using this ancient grain as part of my breakfast. It's an excellent, protein-rich grain to start your mornings. Combining the protein power of quinoa with the protein power of Greek or Icelandic yogurt makes this healthy treat more filling. And, if you're an early riser that hits the gym for a grueling workout, this is one bowl that will keep you fueled.
To be very honest with you, when I was creating this recipe, I had no idea how these flavor combinations were going to turn out. Quinoa.. Yum! Avocado.. Yum! Coconut.. Yum! But all together? Luckily, it turned out to be a winning combo.
This Quinoa Avocado Coconut Bowl is happiness in a bowl with all sorts of yummy things. It's really easy to make, especially if you cook the dry quinoa the night before.
What You'll Need
1/2 cup dry quinoa, rinsed
¾ cup and ¼ cup unsweetened almond milk, divided
5.3 oz vanilla yogurt (I used Siggi’s Icelandic but you can also use Greek yogurt)
1 medium banana
1/2 small avocado
1 tablespoon honey
1/4 cup raw cashews
dash of pink himalayan salt
Toppings: unsweetened coconut flakes and chopped pistachios
What You'll Need To Know
Cook quinoa according to package direction using almond milk (3/4 cup).
In a high-speed blender add: banana, avocado, honey, raw cashews, salt and 1/4 cup almond milk and blend together.
In a bowl or deep glass, add a layer quinoa, followed by a layer of yogurt, and a layer of banana-avocado mix.
You’ll want to split the quinoa into two bowls (I used stemless wine glasses), then divide the banana avocado mix between the two.
Divide the yogurt and top off the bowl, then add the coconut flakes, and chopped pistachios. This recipe makes 2 servings.