Quinoa for breakfast? OMG yes! It’s got the comforting-warm-sweet of oatmeal and the fabulous healthiness of quinoa, with a clean, nutty, filling finish. Throw some juicy summer berries in there and it’s a breakfast celebration.
One of the reasons I decided to take the quinoa for breakfast plunge is it’s gluten free. I don’t eat strictly gluten free but I do try to keep wheat on a leash, and after literally years of starting every day with peanut butter on whole wheat toast it was time to change it up. I when I eat quinoa in the morning I feel fresh and alert, and I’m not sure if nutrition or deliciousness gets the credit so I’ll say both.
I know what some of you are thinking: this quinoa for breakfast madness is all well and good, but I’m not about to fire up the stove and cook breakfast in the morning. I’m with you, but wait! One cooking session and we have breakfast all week – sweet, right? It keeps in the fridge for about 5 days, so I make it whenever I have time and just reheat it in the microwave when I want it, which is not confined to breakfast. Saving it for morning is a challenge!
10 minPrep Time
20 minCook Time
30 minTotal Time
- 1 cup uncooked quinoa
- 2 1/2 c unsweetened almond milk
- 3 Tbs of your favorite sweetener
- 1/4 tsp cinnamon
- 6-7 medium strawberries, hulled and chopped (about 1 cup)
- 1 c blackberries
- Optional - lightly toast the quinoa before cooking. Place the quinoa in a skillet and toast over medium low heat for about 10 minutes, stirring frequently. The quinoa will be fragrant and light golden brown.
- Bring 2 cups of the almond milk to a boil in a medium saucepan. Add the quinoa, turn the heat to low, cover and simmer for about 15 minutes.
- Add the rest of the milk, sweetener and cinnamon and simmer for about 5 more minutes. Fold in the berries.
Adapted from The Wicked Noodle's Breakfast Quinoa recipe
This recipe is vegan and gluten free friendly.
Per 184g serving, about 1 cup: 119 calories (20 calories from fat); 2.2g fat (3%)(0g trans); 0mg cholesterol (0%); 62mg sodium (3%); 21.6g carbohydrates (7%); 3.6g fiber (14%); 3.7g protein; Vitamin A 4%; Calcium 16%; Vitamin C 24%; Iron 8%; Potassium 7%