Prep time: 10 min., Cooking time: about 15 min.
1/2 – 1 cup quinoa
juice of 1/2 lemon
1 tsp Mesquite powder
1. Cook the quinoa in enough water so it’s covered. After a few minutes add the hazelnut milk and let everything get creamy and cooked.
2. In the meantime place a banana on a baking tray, drizzle lemon juice + mesquite and roast for 10-15 min at 180 degrees.
3. Heat up some blueberries with a bit of water on the stove.
4. If ready, pour the quinoa in a bowl, add the banana, blueberries and top off with chopped hazelnuts + almond butter. Enjoy!