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7Ingredients
25Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup quinoa (rinsed)
- 2 cups unsweetened almond milk (can substitute any type of milk)
- 2 Tbsp. pure maple syrup
- 1/4 tsp. cinnamon
- 1 cup strawberries (sliced)
- 2 Tbsp. sliced almonds (toasted)
- 2 Tbsp. shredded unsweetened coconut (toasted)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat45 |
| % DAILY VALUE |
| Total Fat4.5g7% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium10mg0% |
| Potassium360mg10% |
| Protein7g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber5g20% |
| Sugars9g |
| Vitamin A0% |
| Vitamin C45% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Kathy 4 years ago
Good, unfortunately I didn’t have coconut but it was still good without it. On my list to make again.
Krista 5 years ago
Very yummy! And very filling! I used almond milk, but I didn’t have any coconut. If I had coconut milk, I would’ve just used that to cover both! I put the almonds in the blender for three seconds—was the perfect touch.
Amanda Brodowski 6 years ago
would make again for sure.....if natural maple syrup is not available, honey works.
Cr 6 years ago
This turned out great! I used soy milk to cook it and it made the quinoa less bitter and more breakfast-like. Strawberries and coconut go well together. I’ll definitely be adding variations of this to my breakfast repertoire!