Blueberry with sliced almond breakfast quinoa

MACROS PER SERVING:
CALORIES = 544 CARBS = 97 (79%) FAT = 11 (9%) PROTEIN = 14 (12%)

Ingredients:
1 Cup quinoa

2 Cups almond milk

1 Pinch of salt

3 Tablespoons agave nectar

2 Teaspoon flax seeds

1 Cup blueberries

Sliced almonds

Directions:
1. Rinse quinoa with strainer until water runs
clear
2. Heat milk in saucepan over medium heat
until warm (3 mins approx). Stir in quinoa and
salt into milk. Continue stirring over mediumlow
heat until it has reached the consistency
of porridge.
Remove from heat and mix in agave nectar
along with the blueberries.
3. Plate into two servings and garnish with
flax seeds and sliced almonds.
4. Enjoy!