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Roasted Blueberry Quinoa Breakfast Bowl
Course:
Breakfast, Breakfast/Brunch
Cuisine:
Canadian
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
6
Calories:
287
kcal
Author:
Gloria Duggan | Homemade & Yummy
What a great start to your day! Quinoa porridge topped with roasted blueberry compote. Protein packed and so nutritious.
Print Recipe
US Customary
-
Metric
Ingredients
For the Roasted Blueberries
2
pounds
fresh blueberries
1
tablespoon
sugar
(I used cinnamon flavoured sugar)
For the Quinoa
1 ½
cups
uncooked Quinoa
1 ½
cups
water
1 ½
cups
milk
( I used full fat milk)
1 ½
teaspoons
chai seasoning
(optional)
Instructions
For the Roasted Blueberries
Wash and clean blueberries (removing any stems) and let dry slightly on a kitchen towel.
Preheat the oven to 400º F.
Place clean berries in a heat proof baking dish.
Add the sugar, and give them a stir.
Bake in oven for about 12 minutes, stirring several times.
Berries are done when the berries are just about ready to burst open.
For the Quinoa
Cook according to package directions.
I used ½ milk and ½ water, and added some chai seasoning (optional).
Place quinoa in serving bowls, and top with berries.
Notes
We found the berries to be sweet enough, but if you need more sweetness in your breakfast bowl, add some maple syrup or honey.
Tried this recipe?
Snap a photo and tag me on Instagram @homemadeandyummy
Nutrition
Calories:
287
kcal
|
Carbohydrates:
54
g
|
Protein:
9
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
6
mg
|
Sodium:
33
mg
|
Potassium:
436
mg
|
Fiber:
6
g
|
Sugar:
20
g
|
Vitamin A:
180
IU
|
Vitamin C:
14.7
mg
|
Calcium:
100
mg
|
Iron:
2.4
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.