Sprouted Quinoa Cereal Smoothie Bowl

October 20, 2016
Sprouted Quinoa Cereal Smoothie Bowl

This post is sponsored by TruRoots.

I started working out first thing in the morning again and you know what that means, serious hunger by the time I get home. This sprouted quinoa cereal smoothie bowl has been my latest obsession.

Let me back up, I’ve been sort of off and on the morning workouts lately but I find that I feel better if I get them done earlier and don’t have to think about it. Having them done early also gives us the chance to do what we want with our afternoons, which sometimes means curling up and reading books but more often than not means trips to the park or out to explore. I just love these waning fall afternoons with my little love.

Anyway, in order to fit in early workouts, I’ve been combining them with getting Noe to school. Her daycare is less than a mile away but happens to be right next to a track. Instead of driving her, which just seems silly with such a short distance, I’ve been packing her and her lunch up in the stroller. Then I run down to the track, do a couple of laps, drop her (and the stroller off, high five for the school having stroller storage), then I finish up my run on my own.

I might be the sweaty mom who is perpetually out of breath at drop off but I don’t care.

I love combining the workout and the commute. It feels like I’m being uber productive. The only problem is that by the time I get home it’s 9:30, I’ve been up for hours and dear Lord help me, I’m STARVING. Toast just won’t cut it and although I love me some smoothie bowls, but with the cooler weather I’ve also been craving hearty, warm meals. Combine workouts with commuting, combine sprouted quinoa cereal with a smoothie bowl, problem solved. I’m on a roll!

If you’ve never had a sprouted quinoa medley it’s a nice alternative to oatmeal. It’s a mixture of sprouted quinoa and rice and is incredibly hearty, healthy and filling. I mixed in some fall spices, cloves and cinnamon, some maple syrup for a touch of sweetness then poured a strawberry banana smoothie next to it. And because I’m me and love toppings, I also finished it off with bananas, strawberries, frozen wild blueberries and almonds.

Sprouted Quinoa Cereal Smoothie Bowl

If you’re looking for a new breakfast meal, pick up a bag of truRoots sprouted rice and quinoa medley. I actually think it would work great in this recipe too, although I’m sure it would be tasty in savory dishes as well.

OR, if you want to try this Sprouted Quinoa Cereal Smoothie Bowl for free, TruRoots is sponsoring a giveaway of 2 Sprouted Medley Varieties for a lucky reader. Just leave me a comment below and I’ll choose a winner early next week.

Spouted Quinoa Cereal Smoothie Bowl
Prep time
Cook time
Total time
A combination of summer and fall come together with this sprouted quinoa cereal smoothie bowl.
: Breakfast
Serves: 1 bowl
  • For the Sprouted Quinoa Cereal:
  • ½ cup truRoots sprouted rice and quinoa medley
  • 1½ cups water
  • Dash of salt
  • Dash of cinnamon
  • Dash of cloves
  • 1 teaspoon maple syrup
  • For the Smoothie:
  • 1 banana
  • 5 strawberries
  • ½ cup milk of choice, I used unsweetened almond milk
  • Toppings (optional):
  • Handful strawberries
  • Handful frozen blueberries
  • Handful almonds
  1. Place sprouted quinoa medley in a stock pot with water and salt. Bring to a boil then reduce to a simmer for 15 minutes or until all the water is absorbed.
  2. After sprouted quinoa medley is cooked add cinnamon, cloves and maple syrup.
  3. To make smoothie, add ½ of the banana, 5 strawberries and milk to a blender. Blend until smooth.
  4. Place quinoa in a bowl, pile it on one side then pour smoothie on the other.
  5. Top with remaining ½ sliced banana, strawberries, blueberries and almonds.





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  • Reply Kim October 20, 2016 at 1:01 pm

    Can’t wait to make this when I win! 🙂 It’s still a ridiculous 90 degrees here but I’m making your Best Darn Chili this week. I will crank up the AC and pretend it is fall. Seriously missing CA weather right now.

  • Reply Julie October 20, 2016 at 2:08 pm

    This is a good “transitional” breakfast to ease us out of summer and into fall! Yummy!

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