Creamy nectarine and quinoa bowl
Prep time
Cook time
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A creamy nectarine quinoa bowl, high protein with a hint of sweetness and a taste of tart.
Food in Color:
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free
Serves: 1
  • 1 nectarine
  • ½ cup cooked white quinoa
  • ¼ cup whipped coconut milk (refrigerate can for 3 hours prior)
  • 1 pinch of salt
  • ¼ teaspoon cinnamon
  • 2 teaspoon maple syrup
  1. Cook quinoa according to packaging instructions or cook ahead. Place into serving bowl.
  2. Mix in 2 tbsp maple syrup using a fork to fluff up the quinoa.
  3. Add the salt and cinnamon and stir in gently with the fork. Use the same fluffing technique.
  4. Pour in the coconut whip and 1 teaspoon of the maple syrup and then combine with a fork.
  5. Thinly slice the nectarine into wedges and fan out to decorate.
  6. Drizzle one teaspoon of maple syrup on top of the nectarines
This recipe was inspired by a former work colleague Andra who ate quinoa bowls for breakfast on a regular basis.
Nutrition Information
Serving size: 1 Calories: 467 Unsaturated fat: 10 Carbohydrates: 83 Sugar: 9g Sodium: 129 Protein: 13g
Recipe by Food in Color at