Breakfast Quinoa with Blueberries

Quinoa is one of the worlds superfoods. It has a very high protein content (12-18%) and contains a balanced set of essential amino acids for humans, making it a complete protein source. It is also high in magnesium, iron, phosphorus and dietary fiber. Quinoa is gluten-free and considered easy to digest. All of these traits make it an excellent choice for vegans and vegetarians.

My favorite thing about quinoa is that is extremely versatile. You can use it in place of rice or couscous at dinner or in place of oatmeal for breakfast. Which brings me to my recipe for today. Tim (my bf & bff!) and I try to eat relatively healthy for all meals. My biggest concern is getting enough protein as I tend to prefer mainly vegetarian meals and he eats lots of animal proteins. I came up with this recipe based on that. Also, because quinoa is just simply delicious!

Breakfast Quinoa with Blueberries
Prep Time: less than 5 mins. Cook Time: 20 mins. Serves 2-3


1 c. quinoa
2 c. water
1/4 tsp. cinnamon
1 c. blueberries (frozen work great too!)
1 tbs. ground flax seeds
1/2 c. soy, almond or rice milk
2 tbs. agave sweetener

1. rinse quinoa under cold water. combine 2 cups of water and quinoa in a medium saucepan and bring to a boil. at this point, cover and lower heat to just a simmer.

2. check on quinoa at about the 15 minute mark. add blueberries and cinnamon. recover and cook for another 5 minutes. if there is very little or no liquid at the bottom of the pan, add 1/4 c. of water so that the blueberries can cook.

3. the quinoa is finished when all of the liquid has absorbed and the germ ring around the edge is sticking out like a little tail.

4. mix in ground flax seeds and portion into bowls. add milk and sweetener to taste.

p.s. i told you the photography would get better!