📋 Vanilla Quinoa and Blueberry Breakfast

Topped with sweet blueberries, crunchy almonds and just a drizzle of honey, this amazing nutritious breakfast will give you the best possible start to your day!

Course Breakfast

Cuisine International

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 459kcal

Author Neil

Equipment

Ingredients

50 g quinoa
250 ml water stove cooking
100 ml water microwave cooking
80 ml skimmed milk
1 tablespoon chia seeds optional
¼ teaspoon vanilla bean extract
1 tablespoon flaxseeds optional
10 g flaked almonds
50 g blueberries
Drizzle of runny honey

Metric - US Customary

Instructions

Stove:-

Wash and drain quinoa.
Add quinoa to a small saucepan with the water.
Bring the contents to the boil, then reduce the heat and simmer for 15 minutes.
Drain the water from the quinoa.
Add the quinoa back to the saucepan with the milk, chai seeds and vanilla extract.
Bring the contents back to the boil, then reduce the heat and simmer gently until the milk has been absorbed.
Add flaxseeds and mix together.
Serve in a bowl topped with blueberries, flaked almonds and a drizzle of honey.

Microwave:-

Wash and drain quinoa.
Add quinoa to a microwaveable bowl with the water.
Microwave, covered, on full power for 5 minutes, stirring halfway through. (Microwave times may vary so please check to avoid any boiling over these are based on an 800w microwave).
Drain water.
Add back to bowl with milk, chia seeds and vanilla extract.
Microwave, covered, on full power for 3 minutes, stirring halfway through.
Add flaxseeds and mix together.
Serve in a bowl topped with blueberries, flaked almonds and a drizzle of honey.

Notes

Steps 1 – 4 for both the stove and microwave cooking can be done the night before and stored in the fridge to save time in the morning.

Nutrition