Vegan Mango and Blueberry Quinoa Bowl

Ingredients

• Quinoa1 cup (200 g)
• Almond Milk1 cup (240 ml)
• Cornstarch1/2 tablespoon (5 g)
• Mango1/2 cup (85 g)
• Blueberries1 tablespoon (10 g)
• Vanilla Extract1 teaspoon (5 g)
• Stevia2 packet (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Place the quinoa and almond milk in a pot over medium heat.

3. 3

   Step 3

   While boiling, dilute the cornstarch in a glass filled with a little water.

4. 4

   Step 4

   Once boiling, add the diluted cornstarch and stir constantly until slightly thickened.

5. 5

   Step 5

   Add stevia and vanilla extract and mix well. If desired, you can add cinnamon. Serve in a bowl

6. 6

   Step 6

   Dice the mango and add to the bowl along with the blueberries.

7. 7

   Step 7

   Remember that you can use stevia or the sweetener of your choice. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegan Mango and Blueberry Quinoa Bowl can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.