Quinoa Breakfast Bowl

Step 1.

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat.

Step 2.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender.

Step 3.

Fluff the quinoa with a fork and stir in the milk, honey or maple syrup, cinnamon, and salt. Cook over medium-low heat, stirring occasionally, for 5 minutes or until creamy and heated through.

Step 4.

While the quinoa is cooking, prepare the toppings by washing the blueberries and thinly slicing the apple.

Step 5.

Divide the cooked quinoa between serving bowls.

Step 6.

Top each bowl with half of the sliced apple, blueberries, and a tablespoon of almond butter.

Step 7.

Sprinkle each bowl with a tablespoon each of hemp seeds and chia seeds.

Step 8.

Serve immediately while warm, or allow to cool slightly if preferred.

Step 9.

For storage, keep the cooked quinoa and toppings separate. Refrigerate the quinoa for up to 4 days and add fresh toppings when ready to serve. Reheat the quinoa with a splash of milk before adding toppings.