Vegan Low Carb Breakfast Bowl


1 cup o o unsweetened almond milk 2 tables spoons coconut oil 3 cups quinoa flakes 4 four cloves garlic, minced 5 saffron threads 6 dried fruit like cranberries or raisins


  1. In a large pot, heat the unsweetened almond milk over medium heat. Add the coconut oil and let it cook until fragrant.
  2. Meanwhile, rinse the quinoa under cold water and drain well.
  3. Add the rinsed quinoa to the hot almond milk, reduce the heat to low, and let it i simmer for about 1-112 minutes or until the quinoa is tender and the mixture has thickened.
  4. Once the quinoa is cooked, remove from heat and let it cool down a bit. 5. In a small separate pan, toast the dried fruit by heating up a little bit of coconut oil over medium heat. Stirring occasionally until they are golden brown and crispy. Remove the f fruit from the pan and set aside.
  5. To assemble the breakfast bowl

  6. In a large mixing bowl, combine the cooked quinoa, almond milk, saffron threads, and minced garlic. Mix well.

  7. S Serve the vegan low carb breakfast bowl with a scoop of the toasted dried fruit on top of the quinoa mixture. You can also add some fresh herbs like parsley or cilantro for added flavor if desired. Enjoy your healthy and satisfying Vegan Low Carb Breakfast Bowl! Remember to adjust portion sizes according to individual needs and dietary requirements. Bon appétit!.. Let me know if you need any further assistance or modifications to the recipe. . Happy Cooking! :D)