Warm Quinoa Breakfast Bowl with Pear & Almonds
Warm Quinoa Breakfast Bowl with Pear & Almonds is a dietician-designed breakfast built around cooked quinoa, reduced-fat milk and reduced-fat Greek yoghurt. It's made for GLP-1 medication users managing fatigue, with protein kept high and portions sized for a smaller appetite.
Ingredients
- 1 cup cooked quinoa
- 250 ml reduced-fat milk
- 150 g reduced-fat Greek yoghurt
- 1 piece large pear — diced
- 2 tbsp ground flaxseed
- 2 tbsp chopped almonds
- 1 tbsp pumpkin seeds
- 1 tsp cinnamon
- 0.5 tsp vanilla extract
- 1 tsp maple syrup optional
Instructions
- Add the cooked quinoa and milk to a saucepan and heat gently until warmed through.
- Stir in cinnamon and vanilla.
- Fold through half of the pear and the flaxseed.
- Divide between two bowls.
- Top with the remaining pear, Greek yoghurt, almonds and pumpkin seeds.
- Drizzle with maple syrup if desired.
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