Quinoa Bowl Recipe with Honey Almond Toffee and Strawberries
Made with quinoa and served with fresh strawberries and a simple almond toffee, this beauty breakfast bowl is everything you need to glow from inside out.
Ingredients
- 2 cups cooked quinoa well drained
- 5–6 fresh strawberries diced
- 1 cup coconut milk (or any plant milk you prefer)
- 1 cup raw almonds
- 1 tbsp flax seed roughly ground
- 2 tsp maca powder
- 2 tsp coconut oil
- 2 tbsp honey
- 2 tsp nut butter
- 1 tsp cinnamon
- coconut flakes, to garnish
Instructions
-
Start by making the toffee. Place the almonds and flax into a non-stick skillet and drizzle with honey.
-
Place over low heat and stir frequently until the honey is caramelized. Add the cinnamon and stir to combine.
-
Transfer onto a plate lined with parchment paper and refrigerate for 5 minutes, until the toffee thickens.
-
Break or cut the toffee into chunks and place in a bowl.
-
Add the quinoa, coconut milk, coconut oil, and maca powder into a pot and place over low heat.
-
Heat until comfortable to eat, stirring frequently, then divide into serving bowls.
-
Top with diced strawberries, nut butter, coconut flakes, and toffee chunks. Serve warm.