Blueberry lemon breakfast quinoa –Quinoa is a versatile grain that adapts beautifully to various flavors and cuisines. Today, we celebrate the refreshing combination of lemon and blueberries in a delightful breakfast dish that is both vegan and gluten-free. This Lemon Blueberry Breakfast Quinoa is perfect for starting your day on a bright note!
Lemon Blueberry Breakfast Quinoa
Brighten your morning with this nutritious and satisfying breakfast option. The zesty lemon pairs harmoniously with the sweetness of blueberries, while quinoa adds a wholesome base packed with protein.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or almond milk
- 1 lemon, zested and juiced
- 1 cup fresh or frozen blueberries
- 2 tablespoons maple syrup or agave syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- Chopped nuts or seeds for topping (optional)
Instructions
- In a medium saucepan, combine the rinsed quinoa and water (or almond milk). Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- While the quinoa is resting, prepare the lemon. Zest and juice the lemon, setting both aside.
- Fluff the quinoa with a fork and stir in the lemon zest, lemon juice, maple syrup, vanilla extract, and a pinch of salt. Mix well to combine all the flavors.
- Gently fold in the blueberries, being careful not to mash them.
- Serve the quinoa warm, topped with chopped nuts or seeds for added crunch if desired.
This Lemon Blueberry Breakfast Quinoa is not only a beautiful addition to your breakfast table but also a nutritious powerhouse. With its vibrant flavors and wholesome ingredients, it’s sure to energize your morning and keep you feeling satisfied until your next meal. Enjoy this delightful dish any day of the week!