Ingredients
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20 strawberries
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1 cup gluten-free oatmeal
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3 cups almond milk
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½ cup cooked quinoa
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¼ cup raw almonds
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2 cups raspberries
Steps
1
Place the oatmeal and almond milk in a saucepan, and bring to a boil. Stir over low heat for 8 min. and add quinoa. Cook until well combined.
2
Halve the strawberries. Coarsely chop the almonds. Divide the oatmeal mixture among 4 bowls and arrange the strawberries, almonds, and raspberries on top.
Tips
Heat slivered almonds in a heavy pan for 2–3 min., or until golden brown, for added depth of flavor.
