Mommy and Me Quinoa Grain Bowl Recipe with Blueberries

Making healthy food choices is best taught when you lead by example. Try our Mommy and Me Grain Bowl Recipe to get even your youngest or pickiest eater to try quinoa.

Mommy and Me Grain Bowl with Quinoa and Blueberries

Ingredients

4 cups of washed mixed greens for sautéing (I used baby kale, spinach and baby bok choy)
3 cups cooked quinoa (I make ours with bone broth for an extra boost of goodness)
½ a ripe avocado
fresh blueberries
cherry tomatoes
1 teaspoon of olive oil
dash of Himalayan salt and fresh pepper

Instructions

Heat the olive oil in a pan and then add the greens, cut the bok choy in half the long way. Add the salt and pepper and then sauté until just cooked.
Add about 2.5 cups of pre-cooked quinoa to an adult bowl and a half cup to a child’s bowl (adjust amounts as needed for age).
Slice the avocado in a fan and place in one section in both bowls.
Place the greens on top with the bok choy cut side up.
Sprinkle the blueberries and tomato slices in the remaining open spaces.

Enjoy right away or cover, toss in the fridge and serve chilled for a meal later that same day.

4 from 1 vote

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Mommy and Me Grain Bowl with Quinoa and Blueberries

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

Healthy food choices is best taught when you lead by example. Try our Mommy and Me Grain Bowl Recipe to get even your youngest or pickiest eater to try quinoa.

Course: Salad

Cuisine: Healthy, Kid Food

Servings: 2

Author: Jeana

Ingredients

• 4 cups of washed mixed greens for sautéing I used baby kale, spinach and baby bok choy
• 3 cups cooked quinoa I make ours with bone broth for an extra boost of goodness
• ½ a ripe avocado
• fresh blueberries
• cherry tomatoes
• 1 teaspoon of olive oil
• dash of Himalayan salt and fresh pepper

Instructions

1. Heat the olive oil in a pan and then add the greens, cut the bok choy in half the long way. Add the salt and pepper and then sauté until just cooked.
2. Add about 2.5 cups of quinoa to an adult bowl and a half cup to a childs bowl (adjust amounts as needed for age).
3. Slice the avocado in a fan and place in one section in both bowls.
4. Place the greens on top with the bok choy cut side up.
5. Sprinkle the blueberries and tomato slices in the remaining open spaces.

Recipe Notes

Enjoy right away or cover, toss in the fridge and serve chilled for a meal later that same day.

Also read:  Asian Inspired Spicy Baked Fish Sticks Recipe

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