The little bits and slight crunchy texture gives all the reason to why I might be a little obsessed about quinoa. Everyone has had (or soon will have) a “quinoa moment” where you just go on a cooking spree. Making large batches at a time just because you can and later sit and wonder why on earth you need 5 servings worth of plain quinoa for one dish. Luckily cooked quinoa stores well in the refrigerator overnight and adds the extra love to any ole yogurt fruit bowls.
Simplicity is my motto, especially when it comes to food. This is perfect for those that are always on the go and most certainly can be made the night before and stored in a mason jar. Everything tastes better in a mason jar (that’s by second motto, wink wink)
The tartness from the blackberries, sweetness from the banana and crunch from the pomegranate seeds combines gloriously and is the perfect way to start your morning, or anytime of day.
1/2 cup cooked quinoa
1 6oz. vanilla cultured coconut milk (or choice of vegan yogurt)
1/4 cup pomegranate seeds
1/4 cup blackberries
1 small banana, sliced
1 tbsp sunflower seeds, unsalted
1 tbsp sliced almonds, unsalted
1/2 tbsp organic agave
fresh mint leaves, optional
In a medium serving bowl, add cultured milk (or vegan yogurt of choice) and 2-3 blackberries. Mash blackberries and mix to combine. Then layer quinoa on top of the yogurt. Add pomegranate seeds, remainder blackberries, bananas, sunflower seeds, almonds and finally drizzle agave on top. Add a few fresh mint leaves and mix together to enjoy.