This Berry Quinoa Breakfast Bowl has all of the nutrients that your body needs to keep you full and focused to power through your busy morning plus 17 grams of plant-based protein.
You may have only ever thought of quinoa as a savory ingredient, but this Berry Quinoa Breakfast Bowl is a great way to highlight the versatility and adaptability of this nutritious grain. This dish is as easy to make as oatmeal so you can enjoy this nutritious breakfast all week long!
Berry Quinoa Breakfast Bowl
I love quinoa because it is delicious and SO versatile. The best part is that it can be used in dishes that are both hot or cold, sweet or savory. The most important thing to remember when making quinoa is to rinse your quinoa before you start to cook it!! Quinoa has a natural surface protectant known as saponin which produces a bitter, soapy taste (hence the name!). If you don’t rinse the quinoa first you won’t like the final result – and a say that from experience! Trust me on this one – just wash it!
The Health Benefits of Quinoa
Quinoa is an excellent source of protein, and in fact is a rare non-meat complete protein source, meaning that quinoa contains all of the essential amino acids our bodies require!
Quinoa ranks low on the glycemic index, meaning that it won’t spike your blood sugar like refined rice or flour will.
Quinoa is an excellent source of dietary fiber which is necessary to keep you feeling full and satisfied after a meal. Foods rich in fiber have been shown to aid in weight loss, reduce blood sugar levels, and lower bad levels of cholesterol.
Quinoa contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, & vitamin E
Quinoa is a strong source of antioxidants – particularly flavonoids such as Quercetin and Kaempferol which have been shown to have anti-cancer properties.
Quinoa is naturally gluten-free which means that it is not necessary to remove any part of the grain via unnatural processes or ingredients.
- 2 cups quinoa, rinsed
- 4 cups of unsweetened soy milk (or milk of choice)
- ¼ cup raw almonds
- ½ cup fresh or frozen raspberries
- ½ cup fresh or frozen black berries
- 2 tablespoons chia seeds
- 2 tablespoons golden flax seeds
- Using a fine strainer, rinse the quinoa well.
- Combine the quinoa and soy milk in a saucepan over medium heat.
- Let the quinoa and soy milk come to a boil.
- Once the liquid is boiling, reduce the heat to low and place a tight-fitting lid on the saucepan.
- Let the quinoa and soy milk simmer together for approximately 20 minutes, or until most of the liquid is absorbed. Stir occasionally.
- When ready to serve, top with almonds, berries, and flax & chia seeds.
I hope you enjoy this recipe as much as I do and find some creative ways to use quinoa for breakfast lunch and dinner! What is your favorite way to eat quinoa? Let me know in the comments section below!
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