Weekday breakfasts are hard. I’m usually running late and am lucky to snag a banana or a granola bar on my way out the door. But, this breakfast quinoa is just the thing to get my weekday mornings off to a great start.
The quinoa is slightly sweetened, creamy and has a light citrus flavor because it’s simmered in a mixture of milk, orange juice, honey and cinnamon. Topped with fresh blueberries, sweet nectarines, toasted nuts and coconut; it’s like eating dessert for breakfast.
I like to make it the night before, spoon it into a jar or to-go container and top it with fruit so I can make a quick getaway in the morning.
Blueberry & Nectarine Breakfast Quinoa
Prep Time: 15 minutes
Start to Finish: 40 minutes
Quinoa
2 teaspoons coconut oil
1 cup uncooked quinoa
1 cup almond milk
1 cup orange juice
1 tablespoon honey or agave syrup
1/2 teaspoon cinnamon
1/4 teaspoon fine sea salt
Garnishes
Chopped toasted pecans
Toasted unsweetened coconut flakes
Fresh blueberries
Chopped fresh nectarine
Rinse quinoa well in running water, drain well; set aside.
In a medium saucepan, heat coconut oil. Add quinoa over medium heat, stirring frequently until lightly browned and toasted about 4 minutes.
Add remaining quinoa ingredients, bring to boil. Cover, reduce heat to low and simmer 15 to 20 minutes, or until almost all liquid is absorbed. Remove pan from heat and let stand, covered, 5 minutes. Fluff with a fork and replace the cover to keep warm.
Spoon into serving bowls or to-go containers and top with Blueberries, nectarines, pecans and coconut. Store remaining quinoa in the fridge for up to 3 days.
Makes: 4 servings
A few more breakfast quinoa recipes to try:
Healthy Quinoa Cooked with Strawberries in Orange Juice from What Should I Eat For Breakfast Today
Coconut Breakfast Quinoa from A Beautiful Mess
Blueberry Breakfast Quinoa from Damn Delicious
I never thought of Quinoa as a breakfast food – I’ll have to give this a try!
@Kim, it’s delicious and filling. You’ll love it!