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Quinoa and bulgur wheat bowl with cherries, nectarine, pomegranate, peanut butter, hemp seeds, chia seeds and blended raspberry

Quinoa & Bulgur Wheat Bowl with Summer Berries & Pomegranate

The Balanced Kitchen
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American, English
Servings 1

Ingredients
  

  • 1/2 cup a mix of quinoa & bulgur wheat see notes
  • 1 cup frozen raspberries
  • 1 small ripe banana
  • 1 juice lemon

Toppings

  • 1 tbsp peanut butter
  • 1 tsp chia seeds
  • 1 tsp hemp seeds
  • 1 small handful cherries halved, stone removed
  • 1 small handful pomegranate pips
  • 1/4 nectarine sliced

Instructions
 

  • Cook the quinoa and bulgur wheat as per packet instructions (cover with water in a pan, bring to the boil, simmer for about 20 minutes, drain any excess water after cooking).  Place the quinoa and bulgur wheat in the serving bowl to cool while you prepare the remaining ingredients.
  • Place the raspberries, banana and lemon juice into a blender, blitz until smooth.
  • Add the blended mixture to the bowl and top with the topping ingredients.
  • Serve immediately.

Notes

Make a large pan of quinoa and bulgur wheat, keep it in the fridge and use for meals over the next few days.
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