Eating cereal for breakfast is such an American thing to do, but many cereals are high in sugar and low in nutrients. Swapping your usual sugary cereal in the morning for a bowl of nutty quinoa will give you an extra boost of protein and fiber. I also love this because you can prep it all the night before.
For those who eat gluten-free, this quinoa bowl is a hardy, warming breakfast that might otherwise seem hard to find without gluten (ie: oatmeal, toast, pancakes, French toast, etc.).
The blueberries give this cereal a sweet zing, while the cinnamon brings out the natural flavors and turns our typically savory quinoa dish into a sweet one.
This might just become your new breakfast go-to! Enjoy!
½ cup uncooked quinoa
1½ cups water
A few pinches of cinnamon
½ cup almond milk
¼ cup blueberries
Cook the quinoa in the water over medium-high heat until the quinoa has absorbed the water, about 15 to 20 minutes. Fluff with a fork and pour into a bowl. You can also cook quinoa in your rice cooker, which is extremely easy.
Stir in the cinnamon and the optional sweetener.
Pour in the almond milk and top with blueberries and slivered almonds.
Yield: 1 serving