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Fall mornings can be busy. Between trying to get the kids off to school or trying to fit in a morning workout (or both!) sometimes breakfast just doesn’t happen. Instead of skipping breakfast, cook up an extra batch of quinoa this week and throw together a quick and easy Quinoa Breakfast Bowl. With three different options, from sweet to savory, there’s sure to be one that will appeal to you!

Option 1:
½ cup plain cooked quinoa
½ banana, sliced
½ cup of blueberries (fresh or frozen)
1/3 cup unsweetened vanilla almond milk
1 tablespoon of natural peanut butter or almond butter
Pinch of cinnamon

Option 2:
1/2 cup plain cooked quinoa
1 poached egg (I’m too lazy busy to poach an egg so I cook mine in a little cooking spray)
diced tomatoes
1 tablespoon low fat feta cheese
¼ of an avocado 

Option 3:
½ cup plain cooked quinoa
½ cup raspberries
½ cup blueberries
1 tablespoon slivered almonds
1 tablespoon shredded, unsweetened coconut 

Directions:
If you didn’t start with already cooked quinoa, cook your quinoa according to package directions.
Assemble ingredients in a bowl.
Serve warm or cold – tastes great either way!

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