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Prep Time:
10 minutes -
Cook Time:
30 minutes -
Serves:
4 -
Perfect For:
Description
Yes, you can have quinoa for breakfast! Combined with crunchy pecans, warm spices, a little bit of maple syrup and juicy blueberries, this grain, high in both protein and fiber, gives you the right kind of morning energy to last throughout the day.
- 2 Cups non-fat milk (or unsweetened almond milk)
- 1 Cup quinoa, rinsed
- 2 Cups Driscoll's Blueberries
- 1/2 Cup chopped pecans
- 1/4 Tsp. ground ginger
- 1/4 Tsp. ground nutmeg
- 2 Tablespoons maple syrup
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Place milk and quinoa in a medium saucepan and bring to a boil, stirring occasionally. Reduce heat to low, cover and simmer 18 to 20 minutes or until most milk has been absorbed. Remove from heat and let stand covered 5 minutes. Uncover and stir in blueberries, pecans, ginger, nutmeg and maple syrup.
| Calories | 365.28 | |
|---|---|---|
| Total Fat | 13.01 g | |
| Saturated Fat | 1.40 g | |
| Cholesterol | 2.45 mg | |
| Sodium | 68.73 mg | |
| Total Carbohydrates | 52.94 g | |
| Dietary Fiber | 6.17 g | |
| Protein | 12.19 g | |