Ingredients
2 cups cooked quinoa, cold (here‘s how to cook quinoa)
1-2 chilled nectarines, sliced
1 banana, sliced
2-3 handfuls of chilled blueberries
a squeeze of lemon juice
2-3 pinches of vanilla powder
rice malt syrup, to taste
Makes 2 servings.
Directions
Combine the cooked quinoa, nectarines, banana and blueberries in a bowl (or use two separate serving bowls). Add the lemon juice and vanilla and toss gently. Top with the rice malt syrup and enjoy.
Posted in: breakfast and brunch,fruits,gluten-free,grains,lunch-box,picnic,salads,summer,sweet
VERSIONE ITALIANA
{ 2 comments… read them below or add one }
Interesting, do you think that some spices could go? Cardamon, cinnamon…
or orange blossom water… or maybe I am thinking to much of a sweet cous cous…
The variations can be endless ;)