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Blueberry-Vanilla Quinoa Bowl with Fresh Strawberry

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This flavorful and healthy parfait style breakfast is topped with nutritious berries and uses quinoa to keep you satisfied for hours.

Recipe by Chef Luis Reyes, Winner of the 2018 Chef Invitational

INGREDIENTS

  • 1 cup tricolor quinoa
  • 1/3 vanilla bean
  • ½ tsp ground cinnamon
  • 1 tbsp sugar in the raw
  • Pinch kosher salt
  • ½ pint California Giant Fresh Blueberries
  • 12 ea California Giant Organic Strawberries
  • 2 ea fresh kiwis
  • 8 oz plain Greek yogurt
  • 2 cups chopped granola bars
  • 4 tbsp honey
  • 4 ea fresh mint leaves

DIRECTIONS

      • Bring 2 cups of water to a boil with the cinnamon, vanilla bean split lengthwise, pinch of salt and sugar.
      • Add the quinoa and simmer for 12-15 minutes until the liquid is almost completely absorbed. Cover and let sit on low for 8-10 minutes. The quinoa should be tender but not mushed. Remove from pot and let cool down. Combine with the blueberries and chill.
      • Chop the strawberries and the kiwi, chiffonade the mint and combine with the chopped fruit. Chill.
      • To serve, portion the quinoa-berry mixture, top with the Strawberry-kiwi salsa, granola, yogurt and drizzle the honey.

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Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!