Hearty quinoa with its nutty flavor compliments sweet berries and crunchy almonds in this breakfast bowl that will keep you satisfied all morning. Substitute the blackberries and blueberries for any seasonal berry in your region of the world. Quinoa is a complete protein, offering all of the essential amino acids, making it a great choice for vegetarians. It’s also an excellent whole grain option for those with celiac or gluten sensitivities since it’s naturally gluten-free.
I love to make a big batch of Berry Breakfast Quinoa on the weekend for a fast reheat and eat breakfast on busy morning. A nutritious and delicious breakfast doesn’t have to be time-consuming.
1 cup quinoa
2 cups water, plus more for rinsing
⅓ cup dried cranberries
6 ounces blackberries
6 ounces blueberries
⅓ cup sliced almonds
2 tablespoons sorghum or honey
- Using a fine-mesh sieve, rinse quinoa with water.
- Combine quinoa, water and cranberries in a rice cooker and cook for 30 to 40 minutes.
- Add berries, almonds and sorghum. Stir to combine and serve warm or chill and enjoy cold.