This is one of my favorite things to eat for breakfast (or lunch, or dinner). It’s super hearty and filling, but is also super healthy. Whenever I eat it, it always feels like I’m having this nice, fancy breakfast, but it is actually a very simple recipe. Cooked quinoa can be stored in the fridge for up to a week, so it’s super easy for a quick breakfast. It also goes great with tons of different fruits, and the leftover quinoa can be microwaved to reheat and used for different recipes.
Recipe
Yield: 4 servings
Calories per serving: 309
For the quinoa:
1 cup of dry quinoa
2 cups of water
If your quinoa is not pre-washed (it will say on the label if it is), place it in a very fine sieve, and rinse under cold water until the water runs clear.
Bring 2 cups of water to a boil in a medium saucepan. Do not salt the water! (I did that once for this recipe, and it was a big mistake. So gross). Add 1 cup of dry quinoa, stir, and reduce to a simmer. Cook, covered, for approximately 15 minutes or until water is absorbed.
For individual servings:
3/4 cup of warm cooked quinoa
1/4 of mixed berries
2 tbsps of slivered almonds
2 tsps of honey (or to taste)
Cinnamon
Take about 3/4 cup of warm* cooked quinoa, and put it in a bowl. Add 1/4 cup of mixed berries on top- my personal favorite are blueberries and diced strawberries. Add the slivered almonds, and drizzle with honey. Finish off by sprinkling a bit of cinnamon on top. Put leftover quinoa in an airtight container and store in the fridge. *I prefer warm, but cold is also good! Enjoy!
Pajamas: H&M Bowl: Threshold Wellsbridge bowl in aqua
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