Breakfast Quinoa — Take I

Every kitchen-minded friend of mine has one or two key ingredients that they just can’t imagine surviving without — and I’m no different. Fresh garlic, olive oil, avocado, kale… Those are definitely some of my favorites, but there is one thing I am even more loyal to — and that’s quinoa.

I remember the first time I heard about quinoa. I was a newly recommitted Weight Watchers member (for possibly the 3rd or maybe 4th time) and I was on a mission to find some new-to-me healthy, whole grains that didn’t involve the words “brown” or “rice”. And after searching high and low, I finally came across a small package of this mysterious new ingredient. And it didn’t take me long to become attached, finding recipes to eat this for every meal — dinner, lunch, and even breakfast.

So when I heard about someone using quinoa in place of oatmeal, my interest was piqued. After some trial and error, I found success with this recipe. Fun fact? This recipe was even featured by FitSugar during their “Get Fit for 2010” challenge — go me! And while that may have been well over 2 years ago, that recipe is still going strong in my kitchen.

This is also a great recipe to make ahead for a week full of healthy breakfasts. I usually whip up a batch of this on Sunday afternoons, so all I have to do is add my fruit of choice and the yogurt, or almond milk, before sitting down to breakfast.

Summertime Breakfast Quinoa

Ingredients:

1 cup quinoa, rinsed and picked clean of any debris
1 cup water
1 cup juice, cider, or nectar — I prefer something fresh-squeezed, or a no sugar added variety
2 tbsp walnuts, chopped
2 tbsp chia seed
1 cup blueberries, rinsed
2 fresh plums, pitted and diced
2 cups of plain yogurt, or almond milk

Directions:

Bring the quinoa, water, and nectar to a boil in a medium saucepan. Reduce to a simmer and cover. Let cook until all the liquid is absorbed, about 10-15 minutes.

Remove from the heat and let the quinoa cool completely. Carefully mix in the walnuts and chia seed and divide the mixture among 4 bowls.

Top each bowl with an equal amount of fruit and 1/2 cup of the yogurt or almond milk just before serving.

Additional Notes:
There are plenty of seasonal variations that work with this recipe as well — proving that something this good never goes out of style. Keep tuned here and I share a few more of my favorites over the next few months!

What is your favorite “go to” recipe that you enjoy all year-long?

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