Alkaline Breakfast Menu: Quinoa Fruit Salad with Almond Butter Drizzle
Ingredients:
Quinoa, cooked: 100g (dry weight, which yields about 280g when cooked)
Fresh mixed berries (strawberries, blueberries, raspberries): 200g
Sliced banana: 1 medium (118g)
Almond butter: 30g
Almond milk (unsweetened): 2 tablespoons (30ml)
Chia seeds: 2 tablespoons (24g)
Fresh mint leaves for garnish: 4 leaves
Preparation Steps:
Cook Quinoa: Rinse 100g of quinoa under cold water, then combine with 200ml of water in a saucepan. Bring to a boil, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let it cool.
Prepare the Fruit: Wash the mixed berries and slice the banana.
Make Almond Butter Drizzle: In a small bowl, mix the almond butter with almond milk until you get a smooth, pourable consistency.
Assemble the Salad: In a large bowl, combine the cooled quinoa with the mixed berries and banana slices. Gently toss to mix.
Serve: Divide the salad into two servings, sprinkle with chia seeds, and drizzle the almond butter mixture over the top. Garnish with fresh mint leaves.
Enjoy: Serve on plates or bowls of your choice.
Nutritional Information (Total for 2 Servings):
Calories: Approximately 700 kcal
Fats: Approximately 23g
Fibre: Approximately 18g
Protein: Approximately 20g
This breakfast is balanced with healthy fats from the almond butter, high fiber from the fruits, quinoa, and chia seeds, and protein from the quinoa and almond butter, making it an energizing start to the day.