Laurel of Leaves

getting back to my roots: my journey in true health and natural living

Breakfast, Real Food Recipes

Blueberry Breakfast Quinoa

February 20, 2012

You guys, breakfast will never be the same. This quinoa porridge has revolutionized my morning meals. No joke. It’s that amazing.

Quinoa is one of those ingredients that never ceases to amaze me. This gluten-free seed (not grain) is super high in protein (to keep you full & focused until lunchtime), is ridiculously easy to cook (1 to 2 quinoa to liquid ratio, boil, then simmer for 15-20 minutes), and is also incredibly versatile. Case in point – you can eat it for breakfast in a semi-sweet dish, then toss it with veggies for a savory lunch or dinner side.

Blueberry Breakfast Quinoa with Almonds & Maple Syrup

And blueberries are a powerhouse of antioxidants and flavor. Throw in some nuts (healthy fats help your body absorb vitamins & minerals and slow the uptake of sugar to your bloodstream!), a drizzle of pure maple syrup, and some antioxidant-packed, blood-sugar regulating cinnamon and you’re good to go!

Blueberry Breakfast Quinoa with Almonds & Maple Syrup

The blueberries (especially if you use frozen like I did) turn the whole dish into a massive purple mess, which I, for one, think is amazing. Your kids will love it, trust me.

Blueberry Breakfast Quinoa with Almonds & Maple Syrup

Blueberry Breakfast Quinoa

[adapted from Life Currents]

Ingredients:

1 c. uncooked quinoa
1 c. filtered water
1 c. milk (preferably raw cow’s milk or homemade almond milk)
1/2 tsp. cinnamon
2 c. frozen (or fresh) blueberries
1/3 c. almonds or pecans, chopped
maple syrup, for drizzling

Directions:

Rinse quinoa in a fine mesh colander to remove the saponins (we don’t want bitter tasting quinoa). Combine quinoa, water, milk, and cinnamon in a saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes (until most of the liquid has been absorbed).

Meanwhile, toast almonds or pecans in the toaster oven at 350 F for 5-6 minutes.

Remove quinoa from heat and let stand for an additional 5 minutes. Stir in blueberries. Portion into bowls and garnish with nuts and a drizzle of maple syrup.

Blueberry Breakfast Quinoa with Almonds & Maple Syrup

What’s your favorite high protein breakfast option? 

This post is linked to Monday Mania, Homestead Barn Hop, Slightly Indulgent Tuesday, Real Food Wednesday

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  1. Audrey

    February 20, 2012 at 11:11 am

    Yum! (you forgot blueberries in the ingredients, just so you know!) :)

    1. Lori Winter

      February 20, 2012 at 11:17 am

      Pfft! That would be good, huh?! :-P Revision has been made!
      You know, I did that once with a carrot cake recipe too. Completely left out the carrots from the ingredients list. Ha!

  2. Emma @ Craving Fresh

    March 8, 2012 at 2:54 am

    Oh wow. This looks so good. How many people do you think this would feed? I mostly just cook breakfast for my two-year-old and me.

    1. Lori Winter

      March 8, 2012 at 12:52 pm

      Thanks Emma! This recipe makes enough for 2-4 people. It just depends on how hungry you are! My husband and I found it was plenty for a nice, hearty breakfast, but if you’re cooking for yourself and a little one, you might want to cut it in half.

  3. Debi at Life Currents

    March 24, 2012 at 9:16 am

    Thanks for the link love! Your breakfast looks awesome! I love Quinoa. mmmmm. Have a wonderful weekend!

  4. Amy

    April 1, 2012 at 10:14 pm

    Brilliant I say!!!! I have some left over quinoa from dinner. Might just try this for breakfast in the morning.
    Thanks!

  5. kalynv

    June 20, 2012 at 1:10 pm

    Have you tried sprouting your quinoa? I absolutely love it sprouted and raw, and it can be heated under 110 degrees F. Just a thought. I love the way this recipe sounds.

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  10. Kim Henry

    November 25, 2018 at 6:52 pm

    This is Delicious! Thank you for sharing.

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