Blueberry Lemon Breakfast Quinoa
Blueberry Lemon Breakfast Quinoa is a warm, creamy breakfast bowl made with quinoa, milk, blueberries, and lemon.It’s naturally high in protein and fiber, with bright, fresh flavor.Great for meal prep and easy to customize with toppings.A refreshing alternative to oatmeal for healthy mornings.
Ingredients
- ½ cup quinoa (uncooked)
- 1 cup water (for cooking quinoa)
- 1 cup milk (dairy or plant-based)
- 1 cup blueberries (fresh or frozen)
- 1–2 tablespoons honey or maple syrup (optional)
- 1 teaspoon lemon zest
- 1–2 tablespoons lemon juice (to taste)
- ½ teaspoon vanilla extract (optional)
- Pinch of salt
Instructions
- Rinse quinoa: Rinse quinoa well under running water to remove bitterness.
- Cook quinoa: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until water is absorbed.
- Make it creamy: Stir in milk and a pinch of salt. Simmer 2–3 minutes for a porridge-like texture.
- Add flavor: Stir in lemon zest, lemon juice, vanilla (if using), and sweetener.
- Add blueberries: Fold in blueberries and cook 1–2 minutes until warmed and juicy.
- Serve: Spoon into bowls and add toppings like nuts, seeds, or yogurt.
Notes
- Rinsing quinoa is important—it improves flavour and removes bitterness.
- Frozen blueberries work perfectly; add them straight to the pan.
- Add lemon juice at the end for the brightest flavour.
- For extra creaminess, use a richer milk (like whole milk or oat milk).
- Quinoa thickens as it cools—add a splash of milk when reheating.