Blueberry Lemon Breakfast Quinoa is a bright, protein-rich breakfast bowl that swaps oatmeal for fluffy quinoa. Fresh blueberries and zesty lemon add natural sweetness and tang while maple syrup and flax seed deliver sustained energy — ideal for meal prep or a quick, nourishing morning.
Prep Time: 5 mins • Cook Time: 25 mins • Total Time: 30 mins • Servings: 2
Ingredients
- 1 cup quinoa, rinsed
- 2 cups nonfat milk (or almond milk)
- 1 pinch salt
- 3 tablespoons pure maple syrup
- ½ lemon, zested
- 1 cup fresh blueberries
- 2 teaspoons ground flax seed
Directions
- Rinse the quinoa under cold water in a fine-mesh strainer until water runs clear to remove bitterness.
- Warm the milk in a medium saucepan over medium heat for 2–3 minutes. Stir in quinoa and a pinch of salt. Reduce heat to medium-low and simmer, uncovered, until most liquid is absorbed (about 20 minutes).
- Remove from heat; stir in maple syrup and lemon zest. Gently fold in blueberries so they stay mostly intact.
- Divide between bowls and sprinkle 1 teaspoon flax seed on each serving. Serve warm.
Cook’s Note
For a creamier texture, stir in an extra splash of milk before serving. Swap in cinnamon or a small handful of chopped nuts for crunch.
Nutrition Facts (per serving)
- Calories: 538
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 112mg
- Total Carbohydrate: 99g
- Dietary Fiber: 9g
- Total Sugars: 37g
- Protein: 22g
- Vitamin C: 9mg
- Calcium: 383mg
- Iron: 5mg
- Potassium: 1013mg