Vegan quinoa breakfast with almonds and blueberries — Meal
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Macros (per serving)

Fat

36%

(25 g)

Protein

12%

(19 g)

Carbs

52%

(78 g)

62 g Net,

16 g Fiber

612 Calories (per serving)

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Vegan quinoa breakfast with almonds and blueberries

Breakfast, as you may already know, is my favorite meal one day. I could spend an hour in the kitchen every morning making pancakes, waffles, cashew yogurt, bread, jam, and oatmeal. There is just so much choice and I really haven't come across a vegan breakfast that I'm not fond of. Sure there are things I had to get used to vegan scrambled egg is made from tofu and quinoa (which I like to eat through my salads at night!) As a breakfast cereal! Because I am an advocate of "don't knock it till you've tried it" I made my first vegan quinoa breakfast this weekend and really ... I'm a fan !! This superfood can be used in so many different ways that I can no longer live without it. I eat quinoa bars at work, I use puffed quinoa as a topping on my smoothie or banana ice cream and cooked quinoa with a tasty (spinach) salad. So today the basic recipe for a nice hot vegan quinoa breakfast. Remember, I have kept this recipe as simple as it can be, so you can still let your creativity loose!

Ingredients

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For the vegan quinoa breakfast

Quinoa (cooked)

75 g

Almond milk

50 ml

Cinnamon

1 tsp

Maple syrup

1 Tbsp

Broken flaxseed

1 Tbsp

For the topping

Blueberries

1 hand

Almond flakes

1 tsp

Shredded Coconut

1 tsp

Mixed nuts

1 hand

Chia seed

1 tsp

Instructions

Difficulty

Easy

Prep time

5 min

Cook time

10 min

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Details

Allergens

Nuts, Fruit

Diet

Vegetarian, Vegan

Course

Breakfast, Lunch, Snack

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Living the Green Life

Living the Green Life

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