Berry Breakfast Tabbouleh

Breakfasts don’t need to be dull and you can whip up a super simple delicious recipe in less 10 minutes with nothing more than some left over quinoa!!  Most of the ingredients in this recipe are kitchen staples that you may already have in your kitchen, you can even use frozen fruit if fresh isn’t available.

Use the base of this recipe to create your favourites using various other fruits, nuts, milks and superfoods.

Naomi's Recipe

Berry Breakfast Tabbouleh

Serves: 1


  • 1 cup cooled cooked quinoa
  • 1/4 cup non dairy milk (coconut, almond, rice)
  • 1/2 tsp vanilla bean powder
  • 1 tbs coconut oil
  • pinch of himalayan salt
  • 1 cup fresh mixed berries
  • 6 almonds - chopped
  • 1 heaped tsp almond butter
  • 1 tbs cacao nibs


Heat the cooked quinoa, milk, coconut oil, vanilla powder and himalayan salt over a low to medium heat for around 5 minutes until the quinoa has gently warmed.  Don't allow to boil. Remove from the heat and transfer to a bowl, add the fresh berries, almond butter, chopped almonds and cacao nibs. Stir, Eat, Enjoy!

Naomi's TIP

If you use frozen berries add them to the quinoa mix and heat through until they soften and warm - note cooking time may be longer. Try adding some chopped fresh mint.

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