Roasted Blueberry Quinoa Breakfast Bowls
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Roasted Blueberry Quinoa Breakfast Bowls
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These quinoa breakfast bowls taste as good as blueberry pie and are full of protein!
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Ingredients
- 1/2 cup quinoa rinsed and drained, uncooked
- 1 1/4 cups soy milk or milk of choice, vanilla
- Pinch salt
- 1 tablespoon maple syrup divided
- 1 teaspoon vanilla extract
- 1/2 pint blueberries fresh
- 2 tablespoons coconut flakes toasted, unsweetened
- 2 tablespoons almonds toasted, sliced
Instructions
- Preheat oven to 450° F. Line a baking sheet with foil and spread the blueberries out in a single layer. Toss the blueberries in a teaspoon of maple syrup until they are coated. Place the blueberries on the middle rack of the oven and roast them for 8-10 minutes or until they have released some of their juices but are still holding their shape.
- While the blueberries are roasting, bring the quinoa, vanilla soymilk, and pinch of salt to a boil in a small saucepan. When the quinoa comes to a boil, turn the heat down to low, cover the saucepan with a lid, and let the quinoa simmer for 15-20 minutes or until all of the soymilk is absorbed.
- Remove the cooked quinoa from the heat and stir in 2 teaspoons of maple syrup and 1 teaspoon of vanilla extract. Pour the quinoa into two bowls and top with the roasted blueberries, coconut, and sliced almonds.
Nutrition Information
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Calories
368kcal
(18%)
Carbohydrates
54g
(18%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
(29%)
Sodium
132mg
(6%)
Fiber
7g
(28%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 132mg | 6% |
| Fiber | 7g | 28% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
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