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 with this Hot Blueberry Honey Breakfast Quinoa Recipe.
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.
Hot Blueberry-Honey Breakfast Quinoa {Recipe}
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 1 1x
Description
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*
Ingredients
- 1/2 cup cooked quinoa
- 1/4 cup blueberries (frozen or fresh should work – I used frozen wild blueberries that were a little smaller than most)
- 1/4 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
- 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.
- 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.
More Breakfast Recipes You May Like
- Chocolate Chip Cookie Dough Oatmeal
- Healthy Pumpkin Pie Oatmeal
- Autumn Granola {Oil-Free with Canned Pumpkin}
- Healthier Blueberry Streusel Muffins
- Healthy Maple Cinnamon Date Granola
- Easy Berebere Spiced Egg Bake for One
I’m looking forward to eating this more this spring…especially with fresh, local blueberries from the farmers market! Hope you enjoy this Hot Blueberry Honey Breakfast Quinoa Recipe.
Reader question: Do you like or dislike the spring time change?
Here’s a graphic you can use to share this recipe with your friends and loved ones
I haven’t had quinoa for breakfast before, but it looks like I need to give it a shot. This sounds yummy!
It’s a great way to switch up your breakfast!
I also like it savory like this, too: https://thechiclife.com/2011/03/creative-quinoa-stawberries-n-cream-oats.html
Great idea! I have some quinoa in the fridge that needs to be used up – will be making this tomorrow!
How did you like the breakfast quinoa, Courtney? 🙂
this sounds delish! i hate daylight savings time in general… i grew up without it (indiana didn’t start to change time til i was in college) so it’s very foreign to me!
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!!!
Ooh, I bet it’s great with coconut milk!
Hmm….quinoa for breakfast. Sounds interesting and it actually looks pretty good. Might have to try this.
Let me know how you like it if you do, Grace! 🙂
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!
Delicious combo, however I needed a 1:1 ratio of liquid (nut milk and water) to get the quinoa cooked properly.
★★★★
Hi Barbara! Thanks so much for stopping by and checking out my recipe. This recipe was designed to help use up leftover pre-cooked quinoa. So you’re spot on that if you used uncooked quinoa that you’d need more liquid. Or, if you did use pre-cooked quinoa but prefer a more liquidy texture, adding more liquid is a fantastic idea. I’m so glad you were able to tweak the recipe to work for you! Thank you for sharing your modifications with us. 🙂
Lol! I made something very like this yesterday! I used a combo of walnuts, coconut, cinnamon & ginger toasted in a pan, and a dollop of Greek yogurt instead of milk.
That sounds delicious, Cheryl! 🙂
Delicious, healthy and a great alternative to porridge!
★★★★★