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Gerd Friendly Quinoa Breakfast Bowl

Gerd Friendly Quinoa Breakfast Bowl

Start your day with a Gerd Friendly Quinoa Breakfast Bowl. Packed with protein and fiber, it’s easy to make and gentle on the stomach. Perfect for busy mornings or brunch guests. Enjoy a delicious and nourishing meal today.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup quinoa rinsed and drained
  • 2 cups water or almond milk
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup fresh berries (blueberries, raspberries, or strawberries)
  • 1 tablespoon chia seeds
  • 1 tablespoon sliced almonds or walnuts
  • 1 tablespoon unsweetened shredded coconut optional

Equipment

  • Medium saucepan
  • Wooden spoon
  • Fine mesh strainer
  • Measuring cups and spoons

Method
 

  1. Rinse the quinoa under cold water and combine it with water or almond milk in a medium saucepan.
  2. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes.
  3. Stir in the honey, vanilla extract, cinnamon, and sea salt after the quinoa is cooked.
  4. Spoon the warm quinoa into a bowl and top with fresh berries, chia seeds, nuts, and shredded coconut.

Nutrition

Calories: 320kcalCarbohydrates: 50gProtein: 10gFat: 10gSaturated Fat: 2gSodium: 150mgPotassium: 400mgFiber: 7gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 6mgIron: 15mg

Notes

For a vegan option, swap honey with maple syrup or agave nectar. To enhance creaminess, cook quinoa in almond milk instead of water. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for two months. Experiment with toppings and spices based on personal preference to keep the recipe exciting!
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