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 SharonPalmer.com
In a single serve bowl, stir together cooked quinoa, yogurt, and cardamom until smooth.
Arrange toppings: walnuts, blackberries, strawberries, blueberries, and chia seeds on top of quinoa.