This quinoa fruit bowl makes excellent use of in-season fruit and packs a high protein nutritional punch thanks to this versatile and ancient seed.
I found a big box of peach seconds at my local farmers market and the price was too good to pass up. They were super deliciously ripe and have to be used or preserved as quickly as possible. I had quinoa left over from another recipe and simply saved it in the fridge and had it with some fruit and coconut milk in the morning for breakfast. Use what you have. I had peaches and bananas, but lots of things are plentiful right now. And if you need more, add some chopped nuts and/or hemp seeds, etc.
Not a recipe, but a suggestion for a healthy, delicious, easy meal. I also made a peach soup (recipe also forthcoming) and an old favorite, Peach Salad.
Quinoa is an ancient seed once used by the Incas, who called it the “Mother of all grains.” They believed it was sacred. It’s been an everyday food for most of South America for thousands of years but has recently reached “superfood” status. With good reason. Quinoa has more quercetin than even cranberries. It’s high in protein, contains all 9 essential amino acids, and is naturally gluten-free.
There are three main kinds … red, white, and black. I used red quinoa in a quinoa kale burger (recipe coming) and so that’s what I had on hand, but any quinoa will do here.
Preparing quinoa is simple. Generally, use 2 parts water to 1 part quinoa. Bring water to a boil and add quinoa. Let it reach a boil again and lower heat so it simmers. Simmer for 25-35 minutes and then remove from heat and cover with a tight fitting lid and let it continue to steam for another 10 minutes or so.
Peaches aren’t just pretty, juicy, and delicious. They’re low in calories (just 50-60 calories each) and contain vitamins, minerals, and lots of antioxidants. They’re in season now through early fall in the US and many other parts of the world.
Most of us know bananas have a lot of potassium, but they also contain magnesium which is essential for bone and heart health.
Again, use what you have handy and what’s in season in your area. Fruit, nuts, seeds … all would make good additions here.
Makes a nutritious and easy snack, too!
Just in case you need something to print …
Quinoa Fruit Bowl Vegan Plant-Based Breakfast
This quinoa fruit bowl makes excellent use of in season fruit and packs a high protein nutritional punch thanks to this versatile and ancient seed.
Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.