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Berry Breakfast Quinoa
This layered breakfast bowl combines creamy yogurt, chia seeds, and cooked quinoa for a satisfying morning meal. Fresh berries and toasted almonds add bright flavor and a welcome crunch to every bite. It comes together quickly and works perfectly as a make-ahead option for busy weekdays. Simply assemble the layers in glasses or jars and refrigerate overnight for a grab-and-go breakfast.
Ingredients
- ¼ cup milk
- 2 containers (6 oz each) French vanilla, strawberry or harvest peach low-fat yogurt
- 4 teaspoons chia seed
- 1 cup cooled cooked quinoa (¼ cup uncooked)
- 2 cups fresh fruit (mixed berries or chopped peaches)
- ¼ cup coarsely chopped toasted almonds or pecans*
- ⅛ teaspoon ground cinnamon
Instructions
- 1Combine the milk, yogurt, and chia seeds in a medium bowl and stir until smooth. Pour the mixture evenly into four separate glasses. Add a quarter cup of the cooled, cooked quinoa over the yogurt layer in each glass.
- 2Arrange a layer of fresh fruit and chopped almonds over the quinoa. Dust the top of each glass with ground cinnamon. Allow the bowls to rest for five minutes before eating, or cover them tightly and chill in the refrigerator overnight.
- 3Place the raw almonds or pecans in a dry skillet to toast them. Heat the pan over medium heat for five to seven minutes, stirring often until the nuts start to brown, then stir continuously until they reach a light golden color.