Print: Blueberry Lemon Breakfast Quinoa

This blueberry lemon breakfast quinoa recipe pairs sweet blueberries and tart lemon as an alternative to oatmeal. High in protein and fiber, quinoa makes an excellent start to your day! I made this one morning when I had a craving for quinoa and was looking for a change from the usual. Top it with extra milk for a thinner consistency. It's also good with a sprinkle of cinnamon or nutmeg.

Prep

17 min

Cook

46 min

Servings

Difficulty

Medium

Ingredients

1 cup quinoa
2 cups nonfat milk
1 pinch salt
3 tablespoons maple syrup
½ lemon , zested
1 cup blueberries
2 teaspoons flax seed

Instructions

1 Rinse quinoa with cold water in a fine-mesh strainer until water runs clear and is no longer frothy to remove bitterness.
2 Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into milk; simmer over medium-low heat until most liquid has been absorbed, about 20 minutes. Off heat, stir in maple syrup and lemon zest; gently fold in blueberries.
3 Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed.

Nutrition per serving

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