The age-old dilemma for most mothers: It’s 5:30 a.m. and the alarm goes off, the needs of the day begin to pull at your blissful slumber, the clock continues to tick and the question remains…”What’s for breakfast mom?” And so it goes…another day, another meal and very little time to get it together. A quick solution for any busy mom is my humble Blueberry Quinoa Breakfast Bowl, created out of necessity and the need to nourish my own busy family before heading out for the day.
Blueberry Quinoa Breakfast Bowl served with homemade Pistachio Milk
How to speed up the breakfast routine:
Store leftover grain, seeds and nuts in the refrigerator for a hurried morning breakfast. Quinoa, rice, millet, amaranth and oats all can be heated in minutes and ready for a hearty breakfast bowl.
The quickest way to make a quinoa breakfast bowl is with leftover quinoa (already prepared), however, if you don’t have cooked quinoa on hand, simply rinse your quinoa and cook on the stovetop while you’re in the shower. It takes just about 15-18 minutes start to finish. Rinse the quinoa, throw it in a pot, add water, bring to a boil, reduce heat and cover with a lid. Set timer for 15 minutes. Done! Add your toppings and serve.
Blueberry Quinoa Breakfast Bowl – A nutritious breakfast for an active lifestyle.
According the NaturalNews.com the benefits of quinoa include:
- Quinoa is rich in antioxidants
- High in protein
- High in calcium
- High in fiber
- Quinoa contains Riboflavin (B2) – stimulates metabolism
- Including quinoa in your diet may help reduce the risk of Type 2 Diabetes and heart disease
Quinoa is not only a nutritious choice, but also versatile and tastes delicious!
Served with homemade pistachio milk
- 3 cups leftover quinoa (If preparing fresh, follow package directions)
- 1 cup homemade pistachio milk (or nut milk of choice)
- 1 small pinch sea salt
- 3/4 teaspoon cinnamon
- 1 cup fresh or frozen organic blueberries
- 1/4 cup lightly toasted, chopped nuts (I used slivered almonds and pecans)
- Real maple syrup for those who like added sweetness in the morning.
- Using a medium-size saucepan, add leftover quinoa, pistachio milk, sea salt and cinnamon.
- Heat on medium until warm. Stir frequently and add more milk if needed.
- Toast nuts in a 350 degree oven for about 5 minutes. Note: If using slivered almonds, it's best to toast on the stovetop using a heavy bottom pan. These delicate slivers tend to burn easily.
- Add warmed quinoa mixture to serving bowls and top with blueberries, toasted nuts and an additional sprinkling of cinnamon. Feel free to top with a drizzle of maple syrup as well.
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.