Sweetened quinoa topped with siggi’s yogurt, fresh berries, almonds, chia seeds and honey makes the perfect gluten-free breakfast!
This sponsored recipe is brought by siggi’s as part of Food & Nutrition‘s Recipe Roundup program. Click for more recipes.
- 1 cup siggi’s Vanilla Non-Fat Yogurt
- ¼ cup quinoa
- ½ cup, plus 1 tablespoon unsweetened almond milk
- 1 cinnamon stick
- 1 cup sliced strawberries
- 2 tablespoons slivered almonds
- 1 teaspoon chia seeds
- 2 tablespoons honey
Place quinoa, almond milk and cinnamon stick in a medium saucepan. Bring to a boil, reduce heat to low, cover and cook until quinoa is tender, about 12 minutes. Cool slightly and transfer into two bowls. Add yogurt, strawberries, almonds, chia seeds and honey to each bowl. Serves 2.
Serving size: ½ cup quinoa, ½ cup yogurt, ½ cup berries, 1 tablespoon almonds, ½ teaspoon chia seeds, 1 tablespoon honey
CALORIES 337; TOTAL FAT 6g; SAT. FAT 0g; CHOL. 0mg; SODIUM 82mg; CARB. 60g; FIBER 8g; SUGARS 35g; PROTEIN 15g