Ingredients

• 1/4 cup semi-pearled wheat berries
• 1 cup uncooked quinoa
• 1/4 tsp pure vanilla extract
• 3 tbsp demerara sugar, divided
• 2 bananas, diced
• 1 cup almond milk
• 1/2 cup raw almonds, toasted

Ingredients
1 Pick through wheat berries and discard any stones. Rinse wheat berries in cool water and place in a saucepan; cover wheat berries with 2 inches of water. Bring to a boil, reduce heat and simmer gently, adding more water as needed, until wheat berries are tender but still chewy, about 45 to 50 minutes (makes about ½ cup cooked wheat berries). Drain and rinse well; set aside. (Wheat berries can be prepared up to 2 days in advance. Store, tightly sealed, in the fridge.)

2 Bring a pot of cold water to a boil. Stir in quinoa and boil gently until tender, about 12 minutes. Drain in a fine mesh strainer, cover with a clean dish towel and let sit 5 minutes. Transfer quinoa to a bowl and toss with the vanilla and 1 tablespoon demerara sugar.

3 To serve, divide quinoa evenly among four breakfast bowls. Top quinoa with the reserved wheat berries and diced bananas and sprinkle with remaining 2 tablespoons of demerara sugar. Pour ¼ cup almond milk into each bowl and garnish with a small handful of the toasted almonds.

Note: To toast almonds, place them in a dry skillet over medium heat, shaking pan often until nuts are toasted and fragrant, about 3 to 4 minutes.

Makes 4 servings.