Do you ever have left-over quinoa in the fridge and you wonder what you’re going to do with it? Well, here is the perfect solution: turn that quinoa into a delicious and nutritious breakfast.
I especially love this recipe because it’s super quick and easy.
Quinoa is high in protein and one of the few plant foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. And for those who are following a gluten-free diet, quinoa is gluten-free.
This robust variety of nutrients plus thousands of other trace nutrients makes quinoa, highly nutritious. Specifically quinoa’s profile of nutrients has been shown to have anti-inflammatory, anti-viral, anti-cancer, and anti-depressant effects.
Plus it’s rich in fibre so it’s beneficial for providing a sense of fullness, making it an ideal food for those trying to lose weight.
1 cup cooked quinoa
1 date, finely chopped
10 almonds, chopped
1/4 cup unsweetened vanilla almond milk
1/3 cup blueberries
pinch of cinnamon
- Place cooked quinoa, almond milk, and cinnamon in a small pot, and mix together.
- Heat on medium-low for 3 minutes until mixture is warmed through.
- Remove from heat and place in a serving bowl. Top with blueberries, dates, and almonds.
Alternatively, you can enjoy this breakfast cold without heating up. Simply mix all the ingredients together in a bowl.