Blueberry Lemon Breakfast Quinoa Recipes
BLUEBERRY LEMON BREAKFAST QUINOA
Sweet blueberries and tart lemon pair well in this alternative to oatmeal. High in protein and fiber, quinoa is a great start to your day! I made this up one morning when I had a craving for quinoa and was looking for a change from the usual. Top with extra milk for a thinner consistency. Also good with a sprinkle of cinnamon or nutmeg.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Cereals
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
- Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
- Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.
Nutrition Facts : Calories 537.8 calories, Carbohydrate 98.7 g, Cholesterol 4.9 mg, Fat 7.3 g, Fiber 8.9 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 111.9 mg, Sugar 37.4 g
BLUEBERRY QUINOA OATMEAL BREAKFAST BARS
These Blueberry Quinoa Oatmeal Breakfast bars are chock-full of wholesome ingredients, sure to satisfy those morning hunger pains!
Provided by Kaylee Pauley
Categories Breakfast/Snacks/Dessert
Time 30m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Spray 13"x 9" pan with coconut oil cooking spray or other nonstick spray.
- Add 3/4 cup whole oats to NutriBullet or food processor and process until they reach a fine flour consistency.
- Add whole oats, oat flour, cooked and cooled quinoa, baking powder, cinnamon, and protein powder to large bowl, stir until well blended
- To the bowl of your food processor, add pitted dates, maple syrup, ripe banana and coconut oil, process until smooth consistency, approx 10-20 seconds. Add the vanilla and eggs, then process another 5-10 seconds.
- Add the wet mixture to the large bowl of dry ingredients, then mix until everything is fully incorporated. Fold in blueberry and chopped pecans.
- Pour the batter into the prepared pan, smooth with a spatula, and bake for 20 minutes or until the bars are golden brown and firm to the touch.
- Remove and let cool for 10-15 minutes, cut into 20 bars, serve.
- Store in airtight container for 3-5 days or freeze for 1 month.
Nutrition Facts : ServingSize 1 g, Calories 111 kcal, Carbohydrate 19 g, Protein 3.5 g, Fat 2.9 g, SaturatedFat 0.9 g, Cholesterol 18.5 mg, Sodium 13.4 mg, Fiber 2.1 g, Sugar 9.4 g, UnsaturatedFat 0.7 g
BLUEBERRY QUINOA MUFFINS
Perfectly moist, gluten free, and DELICIOUS. And the best part? They can be made in just 30 minutes with easy-to-find, healthy ingredients! Even my toddler is obsessed with these. You and your family will LOVE these fluffy Blueberry Quinoa Muffins!
Provided by Christine McMichael
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Combine the dry ingredients in a large mixing bowl.
- In a separate bowl, combine the liquid ingredients and mix together.
- Slowly pour the liquid ingredients into the dry ingredients and mix.
- Once the batter is smooth, add in the blueberries and lightly mix in.
- Pour the batter into a lined or lightly oiled muffin tin.
- Bake for about 25 minutes, or until the tops of the muffins create a dome shape and a toothpick comes out clean.
- Allow to cool, serve, and enjoy!
Nutrition Facts : Calories 190 kcal, Carbohydrate 36 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 164 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
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