Quinoa vegan breakfast bowl
Sweet quinoa bowl cooked in rice and coconut drink with cocoa and hazelnut butter, topped with chocolate, blueberries and strawberries.
- Prep
- 5 min
- Cook
- 15 min
- Servings
- 1
Start cookingStep by step, with timers
Posted on Instagram on 9 March 2021 · See the post
Method
- Put the rinsed quinoa in a saucepan with the plant milk and salt and let it simmer for about 10-15 min.
- Add the cocoa, hazelnut butter, agave syrup and vanilla and stir well to combine.
- Serve in a bowl with the toppings
Nutrition information
Automatic estimate based on the ingredients
| Nutrient | Serving ≈ 440 g | 100 g | % IR* | Share |
|---|---|---|---|---|
| Energy | 545 kcal | 124 kcal | 27 % | |
| Fat | 26 g | 5.9 g | 37 % | |
| of which saturates | 2.6 g | 0.6 g | 13 % | |
| Carbohydrate | 63 g | 14 g | 24 % | |
| of which sugars | 20 g | 4.5 g | 22 % | |
| Fibre | 9.4 g | 2.1 g | — | |
| Protein | 14 g | 3.2 g | 28 % | |
| Salt | 0.9 g | 0.2 g | 14 % |
*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.
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