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30 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
blueberry (fresh)
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
cup
rinsed well.
 
2
cups
 
1/2
cups
 
1/4
cups
 
2
tbsp
 
1
tsp
 
1
tsp
 
1
pinch
 
1/4
cups
 
1/4
cups
cubed.
 
1/4
cups
 
1/4
cups
roughly chopped.
 
 
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PREPARATION
Preparing the Quinoa
1.
In a medium saucepan over high heat, combine the quinoa and water.
2.
Bring to a boil and then reduce the heat to a simmer. Cook for 15-20 minutes, or until the quinoa is cooked through (it should double or triple in bulk, similar to couscous, and be slightly translucent).
3.
While the quinoa is cooking, chop/cube the strawberries, mango and hazelnuts for topping.
Preparing the Bowl
4.
Stir in the coconut, hemp seeds, flaxseed, cinnamon, vanilla, and salt. Divide the quinoa among four bowls.
5.
Top each bowl with fresh fruit and sprinkle with chopped hazelnuts.
NOTES, TIPS, TRICKS, HINTS, ETC:
Any fruit of choice can be used as topping.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 893
Protein 9.98 g
Carbohydrates 20.5 g
Iron 1.66 mg
Fiber 5.69 g
Calcium 31.4 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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