Hot Blueberry-Honey Breakfast Quinoa {Recipe}

I may be the only one excited for the time change. I know we lose an hour, and that is no bueno, but I’m in it for the extra sunshine every day. I’ve already started enjoying it. Days will seemingly last longer, I’ll have better (more?) light for photos, and maybe I’ll even get a few more people into my Zumba classes. People seem to like to come more when there’s more light outside. Anywho, on to the food…

I made this simple and healthy breakfast for a pre-Zumba meal this past Saturday and posted a photo of it to Instagram. It’s a hot blueberry-honey breakfast quinoa. People immediately started asking for the recipe, so I decided to fast-track it ahead of a couple other posts in the works.

When I’m feeling extra organized, I like to make a batch of quinoa and use it in a couple different dishes. I think most grains taste better cooked in broth, but I like to cook quinoa in water so I can make savory and sweet dishes from it. This particular breakfast was as easy as combining a few ingredients in a pot and gently heating through. Top with almonds. Eat. Enjoy. Rock the day.

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Hot Blueberry-Honey Breakfast Quinoa {Recipe}
 
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Make a big batch of quinoa cooked simply in water, and this breakfast will come together in a jiffy. I like to cook one batch and use it for multiple purposes like this breakfast. Just toss the ingredients below in a small pot and cook until it’s the consistency you like. So easy! As it thickens, the quinoa gets nice and creamy. I’ve given you some portion ideas, but you can tweak this recipe to suit your appetite. I can’t eat a lot before I work out, so I made a very small amount since I like this before Zumba class, but just adjust as you prefer. Try fresh blueberries when they’re in season.
*Vegetarian, Vegan options listed*
Author:
Serves: 1
Ingredients
  • ½ cup cooked quinoa
  • ¼ cup blueberries (frozen or fresh should work – I used frozen wild blueberries that were a little smaller than most)
  • ¼ cup milk of choice (I used rice milk; use vegan milk for vegan option)
  • 1 teaspoon honey (or sub agave/maple syrup/etc. for vegan option) for a lightly sweet flavor, add more if needed
  • dash or two ground cinnamon
  • small pinch salt
  • sliced almonds, optional, for garnish and texture
Instructions
  1. Combine quinoa, blueberries, milk, honey, cinnamon, and salt in a small, non-stick pot. Heat over medium low heat, stirring occasionally, until quinoa has reached your desired consistency. Note: Exact time will vary on your consistency preference and stove heat.
  2. Serve in a small bowl and top with sliced almonds (or your other favorite ingredients). Wait until it’s safely cooled to eat and enjoy!
Notes
The cook time will be approximately 10-20 minutes, depending on your stove heat and preferred texture.

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I’m looking forward to eating this more this spring…especially with fresh, local blueberries from the farmers market!

Reader question: Do you like or dislike the spring time change?

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Comments

  1. says

    This is exactly what I have for breakfast these days & it feels so light & healthy (except I use coconut milk). I love the time change – with light in the evening, more light, I feel like I’ve come to life again, along with everything else in the Spring!!!

  2. Vivi says

    I have tried quinoa as a side dish and found it rather boring. Bu I love blueberries, I will definitely give the vegan variant a try, it sounds delicious!

    Time change is wonderful. I hate to get up early, but it’s well worth it, when you have so much more daylight!

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