Superfood Breakfast Quinoa Bowl with Blueberry Sauce
Warm quinoa porridge with blueberry chia sauce is a nourishing breakfast that tastes delicious!
This vegan superfood quinoa breakfast porridge with blueberry sauce is a delicious healthy breakfast!
Last weekend was colder and rainier than I have seen in years. Friday’s storm was so intense it was dubbed, “Storm Lucifer” as it tore through California. When the rain let up on Saturday I headed out for my usual weekend run. Running in the rain is one of my most favorite things to do, but 15 minutes into the run the light sprinkle turned into a massive downpour. The cool mist on my face turned into a waterfall of raindrops from the brim of my hat. By the time I got home I was chilled to the bone. My traditional green protein smoothie and avocado toast post-run snack was not going to cut it this time.
I wanted something hearty and very, very warm and cozy. Out came my favorite porridge ingredients: oats, quinoa, flax meal, and berries. Porridge is such a traditional English and Scottish breakfast. Americans make porridge too, but we’ve gotten it all wrong with instant packets and artificial flavors. In the past few years I’ve seen breakfast quinoa popping up on more menus. After trying a few, I’ve decided I like my porridge best with as mixture of oats and quinoa. Oats make this breakfast quinoa bowl nice and creamy, and a bit milder than the all-quinoa versions.
Making a warm breakfast from scratch may seem like too much work sometimes, but the result is so worth it. This easy recipe comes together in 15 minutes and then you get to enjoy a piping hot, nourishing meal that will fill you up all morning.
One of the tricks to a really good porridge, whether it’s oatmeal or breakfast quinoa is the toppings. Fruit adds much needed freshness and color, and nuts and seeds add crunch. Since it’s winter I’ve been enjoying stewing frozen blueberries while the quinoa and oats cook. A touch of maple syrup is all that’s need to finish this quinoa bowl.
The next time you’re craving something warm and comforting on a cold day, ditch the processed cereal and try a warm bowl of this breakfast quinoa. Not only is this breakfast quinoa bowl a dreamy bowl of comfort, it also packs a ton of nutrition and checks several boxes in Dr. Greger’s Daily Dozen, which I’ve been trying to follow. On the list is 1 tablespoon flax meal, whole grains, and 1/2 cup berries daily. I used a drizzle of maple syrup to sweeten up my bowl this week. If you want even less sugar, a few drops of organic liquid stevia in both the porridge and the berries does the trick.
Isn’t this a lovely bowl of nourishment? I topped my breakfast quinoa bowl with banana and hemp. You can add whatever other toppings you like, or none at all. I hope you enjoy it.
- 3/4 cup frozen blueberries
- 1 3/4 cup water, divided
- juice of 1/2 lemon
- 1 teaspoon chia seeds
- 1/4 cup old fashioned oats (GF if needed)
- 1/4 cup rinsed quinoa
- 1 tablespoon flax meal
- 2 tablespoons almond milk, plus more for serving
- maple syrup for serving
- Bring blueberries, 3/4 cup water, lemon juice and chia seeds to a simmer in a small saucepan over low heat. Stir occasionally.
- Bring oats, quinoa, and remaining 1 cup water to a simmer in another small saucepan. Cover and simmer 10-15 minutes, until quinoa is cooked and translucent. Stir in flax meal and almond milk. Sweeten to taste with liquid stevia or maple syrup. Serve the porridge hot with warm blueberry sauce on top.
*Nutrition Information has been calculated by MyFitnessPal and is approximate. Maple syrup has not been included in the nutrition information for this recipe.
Nutrition Information:Yield: 1 Serving Size: 1 bowl
Amount Per Serving: Calories: 356Cholesterol: 0mg