New American Plate Challenge

Berry Quinoa Power Bowl

Weekly Recipe
Serves 1

You can whip this bowl up in minutes—even quicker if you use leftover quinoa from the day before. Enjoy it for breakfast, or try packing it up for lunch, too.

Recipe by Sharon Palmer, The Plant-Powered Dietitian


  • 3/4 Cups
    cooked rainbow quinoa
  • 2-3 Tablespoons
    plant-based yogurt (i.e., soy, almond, coconut)
  • Pinches
  • 2 Tablespoons
    chopped walnuts
  • fresh blackberries
  • large fresh strawberries, sliced
  • fresh blueberries
  • 1 Tablespoon
    chia seeds


  1. In a single serve bowl, stir together cooked quinoa, yogurt, and cardamom until smooth.

  2. Arrange toppings: walnuts, blackberries, strawberries, blueberries, and chia seeds on top of quinoa.

  3. Serve immediately.

Nutrition: 388 calories, 17g total fat, 2g saturated fat, 2 mg cholesterol, 35 mg sodium, 49g carbohydrates, 13 g fiber, 8 g sugar, 13 g protein


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