When it comes to breakfast, I'm usually an eggs and avocado kind of girl, but this spring (or summer) weather has me craving some lighter options. The mangoes have been pretty on point in LA this spring, so I've been keeping them in my purse and adding them to just about everything I make. (Pizza night should get interesting.) This simple breakfast quinoa is loaded with protein, healthy fats, and antioxidants, so go make yourself a bowl!
1 cup cooked quinoa
1 bag of frozen blueberries
1-2 tbsp honey
1 tsp cinnamon
1 tbsp coconut oil
A pinch of salt
1 mango for topping
1 cup greek yogurt
Cook up your quinoa, then turn off the stove add blueberries, honey, coconut oil, cinnamon and coconut oil. The heat of the cooked quinoa should melt those blueberries right up.
Then add to a cup of yogurt, top with mango and enjoy!
What's your favorite seasonal spring fruit? Link to comment up top by the title!