Quinoa Breakfast Bowl With Blueberries and Walnuts

By ladydee009

Recipe by Robyn Webb, MS, LN; photography by Kyle Dreier; food styling by Whitney Kemp

Ingredients

• 1 cup quinoa
• 2 cups fat-free milk or unsweetened almond milk
• 1 Tbsp. pure maple syrup
• 1 cup fresh or frozen (thawed and drained) blueberries
• 3 Tbsp. chopped toasted walnuts

Details

Servings 4
Preparation time 5mins
Cooking time 25mins
Adapted from diabetesforecast.com

Preparation

Step 1

1.Rinse the quinoa in a fine sieve under cold running water for 1 minute. In a 2-quart saucepan, heat the milk to gently boiling. Slowly add the rinsed quinoa and bring to boiling. Cover, reduce the heat, and simmer for 15 to 20 minutes, until the quinoa is tender.
2.Fold in the maple syrup. Divide the quinoa among individual bowls and top with the blueberries and walnuts.



Serving Size: 2/3 cup

Calories 270
Fat 6 g
Saturated Fat 0.7 g
Trans Fat 0 g
Carbohydrate 44 g
Fiber 4 g
Sugars 16 g
Cholesterol 0 mg
Sodium 55 mg
Potassium 495 mg
Protein 11 g
Phosphorus 340 mg
Choices: Starch 2, Fruit 0.5, Fat-Free Milk 0.5, Fat 1