Quinoa Breakfast Bowl

Ingredients:

• 1 cup cooked quinoa

• 1 ripe banana, sliced

• 1/4 cup dairy-free yogurt (such as coconut or almond yogurt)

• 2 tablespoons sunflower seed butter (or any other nut or seed butter of your choice)

• 1 tablespoon chia seeds

• 1 tablespoon maple syrup (optional)

• Fresh berries or sliced fruits for topping

• Unsweetened shredded coconut or chopped allergy-friendly granola for garnish (optional)

Instructions:

1. In a bowl, combine the cooked quinoa, sliced banana, dairy-free yogurt, sunflower seed butter, chia seeds, and maple syrup (if desired). Stir well to combine all the ingredients.

2. Top the quinoa mixture with fresh berries or sliced fruits of your choice. You can use strawberries, blueberries, raspberries, or any seasonal fruits you prefer.

3. Sprinkle with unsweetened shredded coconut or allergy-friendly granola for added texture and crunch.

4. Serve the allergy-friendly quinoa breakfast bowl immediately and enjoy!

This breakfast bowl is not only allergy-friendly but also packed with nutrients. Quinoa provides a good source of protein and fiber, while the fruits and chia seeds add vitamins, minerals, and antioxidants. The sunflower seed butter offers a delicious nutty flavor without the common allergens found in other nut butters.

Feel free to customize the recipe based on your preferences and dietary needs. You can add a drizzle of honey or a sprinkle of cinnamon for extra sweetness and flavor. This allergy-friendly breakfast bowl is a satisfying and nutritious way to start your day while avoiding common allergens.