We can all use a nutrient nudge in the morning. This gluten-free breakfast bowl is packed with fiber, protein and calcium. Best of all, you can eat this cold or warm and you can make it the day before so it’s ready when you are.
Maple Almond Quinoa Breakfast Bowl
- ½ cup quinoa
- 1 cup low fat milk (cow’s milk, almond or soy)
- Dash of cinnamon (1/4 teaspoon)
- 2 tablespoons pure maple syrup
- ½ teaspoon vanilla
- 4 tablespoons chopped almonds or walnuts or chia seeds
- 1 cup berries
- ½ cup vanilla yogurt or kefir
Place quinoa, milk and cinnamon in a medium saucepan. Bring to a boil, reduce heat to low. Cover and cook until quinoa is tender, about 12 minutes. Remove from heat and add maple syrup and vanilla. Spoon quinoa into 2 serving bowls. Top each bowl with ½ cup of berries, 2 tablespoons of almonds and ¼ cup vanilla yogurt or kefir.
Tip: Be sure to rinse the quinoa in cold water before cooking. It removes the outer coating that can give quinoa a bitter, soapy taste when cooked.
Nutrition Note: Quinoa is not a true grain but because of its nutrient pattern, we consider it a whole grain. Quinoa contains the essential amino acid, lysine, and is higher in essential amino acids compared to other grains. It also has respectable amounts of calcium and iron. Quinoa is an excellent gluten-free substitute in any recipe that calls for grains.