Hello my fellow quinoa lovers! Today’s recipe proves one more time how cool and versatile quinoa is because we will be using it to make the most amazing breakfast of all times. No joke. My whole family loves it and I have some pretty picky individuals living with me. Not going to point fingers. Cough* bro and sis cough*.
This breakfast quinoa was a part of my Easy & Healthy Breakfast Ideas video, so if you haven’t seen it yet make sure to check it out for step-by-step video instructions. Olive (my cat) also makes an appearance.
I came up with this recipe when I was looking for an alternative to oatmeal. It was so hard to find gluten-free oats that I decided to substitute them all together and quinoa, my superhero (or should I say superfood?), came to the rescue.
Even though this is a pretty quick breakfast (15 min of total cooking time), you can make it even faster by preparing your quinoa in advance. I use quinoa in a lot of my recipes, so I usually cook a big pot of fluffy quinoa on Sundays to save myself time during the week. When you feel like having quinoa for breakfast, simply warm it up in a small pan and add the rest of the ingredients. That takes no more than 3 minutes. Pretty awesome for a yummy and nutritious breakfast if you ask me.
Like I mentioned in the video, you can add any fruits or berries that your heart/tummy desires to this quinoa. Most of the time I use blueberries or apples.
- 3 tbsp quinoa
- ⅔ cup water
- dash of cinnamon
- 1 tsp flaxseed
- 1-2 tsp coconut palm sugar (honey, agave, maple syrup)
- 1 tbsp almonds
- Rinse quinoa under cold running water.
- In a small pan, combine quinoa and water. Bring to a boil, cover the pan and lower the heat. Simmer for 15 minutes.
- Remove the pan from the heat and fluff quinoa with a fork.
- Stir in cinnamon, flaxseed and coconut sugar.
- Add almonds and blueberries.
- Serve immediately.