Breakfast Quinoa
Light, healthy and packed with protein and fiber, This Breakfast Quinoa is a wonderful, nutritious alternative to oatmeal.
Servings: 2 servings
Calories: 220kcal
Ingredients
- ½ cup uncooked quinoa
- 1 cup unsweetened vanilla almond milk can also use soy, skim, whatever milk you like
- ½ cup raspberries or any other berry or fruit
- 2 teaspoons sliced pecans or sunflower seeds or nuts, seeds of your chocie
- 1 teaspoon cinnamon
- ¼ teaspoon Monk fruit or sweetener of choice
Instructions
- 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 1½ cups cooked quinoa.
Notes
To store in the refrigerator: Place in airtight container for up to 5 days.
This breakfast quinoa is perfect for meal prep!
Nutrition
Calories: 220kcal | Carbohydrates: 33g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 165mg | Potassium: 305mg | Fiber: 6g | Sugar: 2g | Vitamin A: 21IU | Vitamin C: 8mg | Calcium: 190mg | Iron: 2mg