Recipe and photos courtesy of: Goofy Foot Foods
This week we’ve got a great recipe for you from our friends over at Goofy Foot Foods. A blueberry quinoa breakfast bowl is a super quick and easy way to start your day with a ton of flavor and health benefits! Ten minutes in the AM and you’ve got a dish that is sure to start off your day the right way and give you the breast cancer fighting kick we all could use!
HOW TO SPEED UP THE BREAKFAST ROUTINE:
Store leftover grain, seeds and nuts in the refrigerator for a hurried morning breakfast. Quinoa, rice, millet, amaranth and oats all can be heated in minutes and ready for a hearty breakfast bowl.
The quickest way to make a quinoa breakfast bowl is with leftover quinoa (already prepared), however, if you don’t have cooked quinoa on hand, simply rinse your quinoa and cook on the stovetop while you’re in the shower. It takes just about 15-18 minutes start to finish. Rinse the quinoa, throw it in a pot, add water, bring to a boil, reduce heat and cover with a lid. Set timer for 15 minutes. Done! Add your toppings and serve.
- Quinoa is rich in antioxidants
- High in protein
- High in calcium
- High in fiber
- Quinoa contains Riboflavin (B2) – stimulates metabolism
- Including quinoa in your diet may help reduce the risk of Type 2 Diabetes and heart disease
Quinoa is not only a nutritious choice, but also versatile and tastes delicious!
Another key ingredient in this delish breakfast is blueberries. A lot of people don’t realize just how healthy these little guys are; For being so small, they pack quite the nutritious punch. A rich source of disease-fighting antioxidants, blueberries have demonstrated a remarkable ability to reverse the effects of aging on the brain, helping to restore memory and cognition to a more youthful state. Blueberries also appear to help ward off deadly cancers, a huge benefit. Blueberries are full of antioxidants and flavonoids that help prevent cell damage. Antioxidants work by neutralizing free radicals, atoms that contain an odd number of electrons and are highly unstable. Free radicals can cause the type of cellular damage that is a big factor in cancer development.
- 3 cups leftover quinoa (If preparing fresh, follow package directions)
- 1 cup homemade pistachio milk (or nut milk of choice)
- 1 small pinch sea salt
- 3/4 teaspoon cinnamon
- 1 cup fresh or frozen organic blueberries
- 1/4 cup lightly toasted, chopped nuts (I used slivered almonds and pecans)
- Real maple syrup for those who like added sweetness in the morning.
- Using a medium-size saucepan, add leftover quinoa, pistachio milk, sea salt and cinnamon.
- Heat on medium until warm. Stir frequently and add more milk if needed.
- Toast nuts in a 350 degree oven for about 5 minutes. Note: If using slivered almonds, it’s best to toast on the stovetop using a heavy bottom pan. These delicate slivers tend to burn easily.
- Add warmed quinoa mixture to serving bowls and top with blueberries, toasted nuts and an additional sprinkling of cinnamon. Feel free to top with a drizzle of maple syrup as well.