I’m interning with this dietitian, and we are currently focusing on gluten-free grains.
Hello, quinoa. You are so dreamy. Full of protein, gluten-free, and highly versatile.
We set up a sample and information table at a grocery store, and despite having few takers, we made some breakfast quinoa for people to try. Now I have quinoa on my brain. And breakfast quinoa? Nothing better than starting your day with some good ol’ protein.
I softened these berries and peaches over heat and scooped them onto some cinnamon-infused quinoa. The almonds, pepitas and chia seeds added a nice crunch.
Shake up your breakfast. Eat some quinoa.
Summer Breakfast Quinoa
1/4 c quinoa
1/2 c plain soymilk
1/4 c blueberries
1/2 peach, chopped
1/4 c strawberries
Pinch of cinnamon
Sprinkling of almonds, chia seeds, and pepitas
1. Combine quinoa and soymilk in a small saucepan. Bring to a boil, stirring frequently, then simmer on low for 15 minutes, stirring occasionally. After simmering for a couple minutes, add in cinnamon and stir to combine.
2. Combine blueberries, peaches, and strawberries in another saucepan. Add 1 tbsp water and cook, stirring frequently, on medium-high (closer to medium) until a sauce forms and the fruit softens. Bring down to a lower temperature, and continue to cook for a couple minutes while quinoa finishes cooking.
3. Combine quinoa, fruit (and sauce made by fruit), almonds, chia seeds, and pepitas in a bowl and serve warm.