Easy breakfasts that are also healthy, filling, and delicious are like gold in our house. They are what make our morning routines run smoothly.
This recipe for breakfast quinoa is not only all of those, but it is nice and warm for these colder mornings. It can also be a make ahead meal or as a bulk meal – you can keep it for a couple of days in the fridge and warm it up with some more milk (or make the quinoa and add the ingredients in the morning. And it’s good for a backup plan meal because it uses ingredients I generally have stocked while still being plant based – not processed! After a nice big bowl of this, I feel like I’ve given myself and the kids a good start to the day!
This can be made the night before or made in the morning with fairly little fuss. It does take about 15 minutes to cook quinoa but it’s fairly low maintenance. So I can start waking the kids up once I’ve turned the heat down. Just make sure to set a timer and don’t forget it’s on the stove!
1 cup water the
1/2 cup quinoa
1/2 cup-1 cup frozen berrie
maple syrup (approx 1-2 Tbsp)
almond milk (about 1/2 cup)
cinnamon (approx 2 tsp)
**This is generally enough for my kids and myself. I’ll often double it and then keep whatever’s left for the next day. It will be super pink from absorbing the liquid and might need an extra dash of milk if you like it a creamier consistency the next day.
Boil 1 cup water.
Rinse off the quinoa and add it to the boiling water.
Turn the temperature down, cover your pot, and let the quinoa sit for about 15 minutes or when the water has been absorbed and you can see the “tail” separating.
Add the frozen berries when the quinoa is still warm, mixing them in to melt them.
Stir in the maple syrup (to desired sweetness), almond milk (to desired consistency), and cinnamon or other spices (to desired flavor).
Let me know what you are loving for breakfast these days!
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