Easy | Servings: 4 | Ready In: 15 minutes | Yield: 4 servings
Quinoa, cinnamon, and frozen blueberries come together in this easy, healthy recipe. Simmer a pot early in the week for plant-based, gluten-free vegan breakfasts throughout the week. If you love this, you’ll also love Quick Peach Pecan Spiced Oatmeal, Blueberry Buckwheat Pancakes, and Wild Blueberry Sweet Potato Muffins with Cardamom.
How it’s Done
To make the Blueberry Cinnamon Quinoa Breakfast Bowl: In a medium pot, combine the quinoa with 3 cups of water. Cover, bring to a boil, and reduce to simmer. Cook until the quinoa has “popped” and is starting to get creamy.
Add the cinnamon and blueberries. Stir to combine. Cook 1 more minute, until cinnamon is aromatic.
Serve and enjoy!
Chef Katie’s Tips
Stock your Pantry: All of the ingredients for this recipe can be kept on hand in your pantry and freezer. If items are on sale, buy extra for future batches of this recipe.
Cinnamon Varieties: Ceylon (aka “Sri Lankan”) cinnamon has a slightly nutty aroma and a lighter, sweeter flavor. Its counterpart, Cassia cinnamon has a spicier kick. Cassia cinnamon comes in varieties like Korintje, Indonesian, or Saigon.
No Sugar or Syrup? I’m on a mission to get rid of empty calories. They come from refined syrups and sugars like brown sugar, coconut sugar, and maple syrup. The sweetness of the blueberries and spice from the cinnamon add plenty of healthy flavor. If you want more, sparingly add your sweetener of choice. I recommend chopped dates or Stevia for plant-based natural sweeteners.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 4 g||6 %|
|Saturated Fat 0 g||2 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 17 mg||1 %|
|Potassium 505 mg||14 %|
|Total Carbohydrate 50 g||17 %|
|Dietary Fiber 5 g||21 %|
|Sugars 4 g|
|Protein 9 g||17 %|
|Vitamin A||0 %|
|Vitamin C||6 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|