I've been trying to experiment with different breakfast options in hopes of straying away from the ever reliable, but occasionally tiering oatmeal. While over the years I've definitely found ways to get creative with that grain, sometimes a girl just needs something entirely new.
For this bowl, I combined:
3/4 Cup cooked and cooled quinoa
1 Pear, cubed
5 leaves of fresh basil, sliced
This recipe has been submitted to Wellness Weekend, Healthy Vegan Fridays, Food-Spectacular Fridays and Gluten Free Fridays