I recently started making this delicious Blueberry Almond Breakfast Quinoa in place of oatmeal for breakfast, and I’m hooked! For those of you who don’t like oatmeal because “it tastes like mush” you will most likely love the crunchy texture of quinoa for breakfast.
If you haven’t been eating quinoa and want to know more, discover more quinoa benefits.
This Blueberry Almond Breakfast Quinoa recipe reminds me of chopped nuts and is not mushy at all. Give it a try, most likely you’ll love it especially when you taste how sweet and full of blueberries, vanilla and maple syrup it is.
I start the quinoa and almonds at the same time. Five minutes later it’s time to lower the heat on the quinoa and move the almonds to a plate to cool, and I have 20 minutes to do my hair, makeup or just relax. This Blueberry Almond Breakfast Quinoa recipe a great workday meal, you pretty much turn it on and then leave it alone.
Makes 2 servings of Blueberry Almond Breakfast Quinoa.
- 1/2 cup organic quinoa
- 1 1/4 cup water
- 2 teaspoons vanilla extract
- 2 teaspoons real maple syrup
- 2 tablespoons dried blueberries (cranberries also work here)
- 2 tablespoons slivered almonds
Rinse quinoa according to directions on the package.
In a small sauce-pot combine quinoa, water, vanilla, maple syrup and blueberries, cover and bring to a simmer on medium heat then reduce to the lowest setting, undisturbed, until all the water is absorbed, about 20 minutes.
Meanwhile, toast almonds in a skillet on medium low heat, until they start to turn light brown, about 3-5 minutes. Move to a plate immediately (they will continue to cook) and allow to cool while you quinoa finishes cooking.
To serve, divide the cooked quinoa into two bowls, top with almonds and enjoy with one of my Detox Teas.
Nutrition information for Blueberry Almond Breakfast Quinoa:
Each serving of (recipe makes 2 total) has:
- Calories: 297
- Fat: 9 (mostly from the nuts)
- Fiber: 5.5
- Protein: 9.5
- Carbs: 46