Berry Breakfast Quinoa

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.

Ingredients:
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

Directions:

  1. Using a fine-mesh sieve, rinse quinoa with water.
  2. Combine quinoa, water and cranberries in a rice cooker and cook for 30 to 40 minutes.
  3. Add berries, almonds and sorghum. Stir to combine and serve warm or chill and enjoy cold.

Servings: 4

Roasted Acorn Squash with Quinoa and Greens

Winter 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 and enjoy the Christmas season while your nutritious dinner is cooking.

Ingredients:
1 medium acorn squash
1 tablespoon olive oil
½ teaspoon freshly grated nutmeg
½ cup quinoa
1 cup low-sodium vegetable broth
1 bunch spinach or other greens (about 6 loosely packed cups)
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 ounces goat cheese, crumbled

Directions:

  1. 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.
  2. Add quinoa and vegetable broth to a rice cooker and cook for 30 minutes.
  3. Meanwhile, roughly chop spinach. When quinoa is done, fluff with a fork and add spinach, salt and black pepper to rice cooker. Stir to combine and cook for a couple of minutes until spinach has wilted. Keep on warm setting until squash is done.
  4. Serve squash wedges on top of quinoa and spinach mixture and top with crumbled goat cheese

Servings: 2 to 3 as a main dish or 4 to 6 as a side

Note: If you do not have a rice cooker, follow the package instructions for preparing quinoa on the stove top.