Loaded Quinoa Breakfast Bowl

• 3/4 cup water, divided
• 1/4 cup tri-colored quinoa, rinsed
• 2 tablespoons dried goji berries or dried cranberries
• 1 small banana
• 1/4 cup unsweetened almond milk
• 1 tablespoon maple syrup
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon vanilla extract
• 1/4 cup fresh or frozen unsweetened blueberries
• 1 tablespoon chopped walnuts
• 1 tablespoon slivered almonds
• 1 tablespoon fresh pumpkin seeds
• Additional unsweetened almond milk and maple syrup, optional

1. In a small saucepan, bring 1/2 cup water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Meanwhile, soak berries in remaining water for 10 minutes; drain. Halve banana crosswise. Slice 1 banana half; mash the other.
2. Remove quinoa from heat; fluff with a fork. Mix in mashed banana, almond milk, maple syrup, cinnamon and vanilla. Transfer to an individual bowl; add blueberries, walnuts, almonds, pumpkin seeds, banana slices and goji berries. If desired, serve with additional almond milk and maple syrup.

water, tricolored quinoa, dried goji berries, banana, unsweetened almond milk, maple syrup, ground cinnamon, vanilla, blueberries, walnuts, almonds, pumpkin seeds, milk

Taken from www.tasteofhome.com/recipes/loaded-quinoa-breakfast-bowl/ (may not work)