Quinoa Breakfast Bowls with Freeze-Dried Berries
Recipe by Ivy Manning | Photo by Erin Kunkel
Take a break from oatmeal, and try this yummy a quinoa bowl, instead. The superseed packs protein and cooks up into a creamy porridge when you use your favorite milk. Stir in a drizzle of maple syrup and cinnamon, and top with any fruit you like. Fresh berries would be delicious in summer, but you can still that fiber and antioxidant boost—not to mention that burst of beautiful color!—when they’re out of season from freeze-dried fruit.
INGREDIENTS
1 cup (6 oz/185 g) quinoa
3 cups (24 fl oz/750 ml) low-fat cow’s milk or unsweetened soy milk
½ teaspoon ground cinnamon
Salt
2 tablespoons maple syrup
1½ teaspoons pure vanilla extract
½ cup (2 oz/60 g) chopped walnuts, toasted, unsalted
½ cup (½ oz/15 g) freeze-dried strawberries
½ cup (½ oz/15 g) freeze-dried raspberries
INSTRUCTIONS
In a saucepan over medium-high heat, toast the uncooked quinoa, stirring frequently, until fragrant, about 3 minutes. Remove from heat. Add the milk, cinnamon, and ¼ teaspoon salt. Return the pan to medium heat and bring to a simmer. Cover, reduce the heat to low, and cook without stirring until the grains are tender, 15 minutes. Remove from the heat and stir in the maple syrup and vanilla. Cover and set aside for 5 minutes.
Spoon the quinoa into bowls. Top with the the walnuts and freeze-dried strawberries and raspberries and serve warm.
Makes 4 servings
Nutrition Facts (per serving)
Calories 392
Protein 15 g
Total fat 14 g
Saturated fat 2 g
Carbs 53 g
Fiber 6 g
Total sugars 18 g
Added sugars 6 g
Sodium 92 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
It seems like 18g of sugar is a bit high for a meal. My go to breakfast is: quinoa with almonds, 44g of blueberries. then I mix a little of my protein shake into it. Sugar is around 7g.