Blueberry Lemon Breakfast Quinoa Recipe - Allrecipes.com
Blueberry Lemon Breakfast Quinoa Recipe
  • READY IN 30 mins

Blueberry Lemon Breakfast Quinoa

Recipe by  

"Sweet blueberries and tart lemon pair well in this alternative to oatmeal. High in protein and fiber, quinoa is a great start to your day! I made this up one morning when I had a craving for quinoa and was looking for a change from the usual. Top with extra milk for a thinner consistency. Also good with a sprinkle of cinnamon or nutmeg."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

Directions

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

Most Helpful Positive Review
Jan 28, 2013

I am the recipe submitter and wanted to clarify the directions. Allrecipes omitted a step when they edited my recipe and they suggested I clarify by leaving a comment here. Make sure to COVER the pot when you simmer the quinoa, otherwise the liquid will evaporate too quickly. Keep an eye on the pot because milk does have a tendency to boil over. After 20 minutes, there should still be some liquid left in the pot, so you have an oatmeal consistency. You do not want to cook all the liquid out of the quinoa. Thank you and enjoy! :)

 
Most Helpful Critical Review
Jul 12, 2014

Close to being really good, but the Quinoa was just too bitter...I did try to rinse the quinoa, but that turned out to be the most challenging part of the whole recipe.

 
Feb 08, 2013

This was really good! It was fresh yet rich- tasting, and the sweetness from the blueberries and syrup was perfect! Topped with toasted, slivered almonds instead of flax seed. A great new way to have quinoa!

 
Jan 20, 2013

Excellent! This was my first time trying quinoa for breakfast. It sounded interesting and I had all the ingredients. What a fabulous meal! I will make this over and over again and try different fruits too. My kids were a little skeptical, but they ended up asking for more.

 
Jun 17, 2013

This is THE BEST recipe EVER! My son is GF,egg-free, milk-free, and I am forever looking for nutritious breakfast for him. I did make alterations due to restrictions: almond milk for milk, sugar for maple syrup, and skipped the flax seeds. If you make it my way, it tastes JUST like Froot Loops. Major bonus for a 10 year old boy! He's eating it for breakfast and lunch and snack...need I say more? Oh, to address comment about bitter taste: yes, rinse it well. And then toast it in pan with butter for 3-4 minutes, stirring constantly, before adding water. (It totally changes flavor of quinoa. Without, all I taste is corn husks - bleh.)

 
Nov 04, 2013

Excellent and great change for a healthy breakfast. I cooked my quinoa with 1.5 cups of milk because I wanted to drizzle the finished dish with fat-free half and half. Very adaptable to using other fruits, sweeteners and spices too. I made the full recipe for just me and refrigerated the leftovers and preferred the dish chilled instead of warm. Good recipe Lilsnoo!

 
May 13, 2013

I thought this was awesome. I didn't have some of the ingredients, so I used blackberries and chia seed instead of blueberries and flax seed. Bueno. Also, I used almond milk instead of regular, and that worked great. :)

 
Feb 13, 2014

DELICIOUS!!! Substituting Vanilla almond milk makes it such a great treat!!!!

 

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Nutrition

  • Calories
  • 538 kcal
  • 27%
  • Carbohydrates
  • 98.7 g
  • 32%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 8.9 g
  • 36%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 306 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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