This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
Light, healthy and packed with protein and fiber, This Breakfast Quinoa is a wonderful, nutritious alternative to oatmeal.
I love oatmeal. But yes, after years of eating it, it does get a little boring.
It’s super healthy and loaded with fiber, vitamins, minerals and antioxidants. One important thing that oatmeal is lacking is a considerable amount of protein.
Now enter quinoa (pronounced KEEN-WAH). Quinoa is a whole grain like oatmeal, but it is also a higher quality protein.
Actually if you want to get super technical, quinoa is a seed. It does resemble the texture of a grain so therefor many people consider it to be one.
Quinoa is a wonderful plant-based protein for those who would like to add more protein and do not want it to be from an animal. Most importantly, quinoa is a complete protein which means it contains all nine essential amino acids.
One half cup of uncooked quinoa has 12 grams of protein, where oatmeal has only 5 grams. Just like oatmeal or any other hot cereal, you can make it according to your taste.
I made this one with fresh raspberries, pecans, sunflower seeds, flax seed and cinnamon, but the possibilities are endless! You can use sliced bananas and almond butter, fresh apple and coconut…whatever you like.
1/2 cup quinoa
1 cup almond milk (I used almond milk but you can use soy, skim or whatever)
1/4 cup fresh raspberries
1 teaspoon chopped pecans or chopped nuts of choice
1 teaspoon of sunflower seeds or pumpkin seeds
1 tsp cinnamon
1/4 teaspoon monk fruit or maple syrup (optional)
Place quinoa in a fine mesh strainer. Rinse and drain quinoa.
Combine quinoa and milk in a medium saucepan. Bring to boiling.
Cover and reduce heat to a gentle simmer. Cook 10 to 15 minutes until the water is absorbed and the quinoa is tender.
Add nuts, seeds and cinnamon. Let cool. Add fresh raspberries on top. Makes about 2 cups cooked quinoa.
Serving Size 1 cup (5 WW points), makes 2 servings
Amount Per Serving
Calories 184 Calories from Fat 43
Total Fat 4.8g
Trans Fat 0.0g
Total Carbohydrates 29.6g
Dietary Fiber 4.1g
*Nutrition information is provided through www.caloriecount.com, results are not 100% guaranteed
** adapted from Martha Stewart
I like to use 100% maple syrup in this but you can use whatever sweetener you’d like.
I thought I’d share some more healthy quinoa breakfast ideas that you might like:
Cinnamon Breakfast Quinoa from Cookie and Kate
Dark Chocolate Quinoa Breakfast Bowl from The Minimalist Baker
Coconut Milk Breakfast Quinoa from How Sweet Eats
And here are some other healthy breakfast recipes that you might like. They might contain quinoa but they still are nutritious and packed with vitamins and minerals!
Sweet Potato Breakfast Salad from A Mind Full Mom
Healthy Breakfast Bowl from Lauren Kelly Nutrition
Sweet Potato Noodles with Egg Tacos with citrus Guacamole from Nosh and Nourish
Please let me know if you made my recipe or any of the others I have shared with you. I love to hear from you!
Thanks for stopping by!