Quinoa Breaky Bowls

24 Nov

This recipe has been converted from Emily Skye’s 30 Day Shred which I am loving for breaky at the moment!  It’s filling, nutritious and gluten free.  I make enough of this for 5 days and mix it up between either apple and coconut or banana which gets me through the work week. 

I have written this recipe up in stages so hopefully it is easier to follow:

You will need:

170g quinoa (this makes enough for 5 days).

Firstly, rinse the quinoa under running water and place in your TM basket.

Next add, 500g of water to your TM bowl and cook the quinoa for 18 mins, 100 degrees, speed 1.

You can either leave it in one bowl or portion out into individual containers (approximately half a cup per serve).

Next you need to make your almond milk.  

100g of almonds (preferably soaked overnight or at least a couple of hours).

1000g of filtered water.

Drain soaking water from almonds and place in your TM bowl with the filtered water.

Blend on speed 10 for 2 mins and then strain through a nut bag or chux/muslin cloth.  

Don’t throw away your pulp, you can make my raw almond pulp fudge, protein balls, dehydrate it and use it as almond meal, add it to your smoothies or freeze it for later.

For the Apple & Coconut Bowl (pictured below), place 1 chopped apple (to chop your apple, place quartered apple into TM bowl and chop for 4 seconds on speed 4) and 1/2 cup quinoa into your bowl and add 1/2 – 1 cup of almond milk.  Top with flaked almonds, shredded coconut and cinnamon.

For the Banana Bowl, place 1/2 cup quinoa and 1 sliced banana into your bowl.  Add 1/2 cup – 1 cup of almond milk and top with flaked almonds and cinnamon.

Enjoy xx



One Response to “Quinoa Breaky Bowls”


  1. Prepping breakfast for the week ahead…. | Healthy Living Inspiration - February 23, 2014

    […] Qunioa Breaky Bowls […]

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