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 strawberries and blackberries 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 breakfast to just reheat on busy weekday mornings. A nutritious and delicious breakfast doesn’t have to be time-consuming.
Ingredients: 1 cup quinoa 2 cups water, plus more for rinsing ⅓ cup dried cranberries 6 ounces strawberries 6 ounces blueberries ⅓ cup sliced blackberries 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.
Fall squash and greens are two of my seasonal favorites and this dish includes them both for a hearty vegetarian meal. Roasted Acorn Squash and Quinoa with Greens also makes an elegant side dish served with roasted pork tenderloin and a simple salad.
Roasting acorn squash makes the skin tender enough to eat and not having to peel the squash saves time in the kitchen. This recipe is pretty hands-off, giving you more time to relax while your nutritious dinner is cooking.
Ingredients: 1 medium acorn squash 2 tablespoon olive oil, divided ½ teaspoon freshly grated nutmeg ½ cup quinoa 1 cup low-sodium vegetable broth 1 bunch kale or other greens 1 tablespoon water ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 ounces goat cheese, crumbled
Preheat oven to 375 degrees. Cut acorn squash in half and remove the seeds. Trim each half into thin wedges and place on a baking sheet. Drizzle with olive oil and sprinkle with nutmeg. Bake until tender and golden brown, for about 45 minutes.
Add quinoa and vegetable broth to a rice cooker and cook for 30 minutes.
Remove stems from kale and roughly chop. Heat oil in a large skillet over medium-high heat, add kale and water. Sauté for 4 to 5 minutes, until wilted.
When quinoa is done, fluff with a fork and stir in kale, salt and pepper. Serve squash wedges on top of quinoa and top with crumbled goat cheese.
Note: If you do not have a rice cooker, follow the package instructions for preparing quinoa on the stove top.