Breakfast Quinoa with Blueberries and Almonds

Chef: Tropicana
Prep: 5 mins
Breakfast Quinoa with Blueberries and Almonds
A new twist on Quinoa for Christmas! Cooked with orange juice for a fresh take on your regular breakfast porridge

- 175 mL Tropicana Pure Premium® Orange Juice

- 125 mL quinoa

- 1 tbsp honey

- 1/2 tsp vanilla

- Pinch each salt and ground cinnamon


- 125 mL blueberries

- 60 mL plain 2% yogurt

- 30 mL sliced natural almonds, toasted

- 10 mL honey

Heat orange juice, 60 mL water, quinoa, honey, vanilla, salt and cinnamon in saucepan set over medium heat; bring to boil.

Reduce heat to low; cover and simmer for 15 to 20 minutes or until most of the liquid is absorbed and quinoa is tender. Remove from heat; let stand for 3 minutes. Fluff with a fork; divide between two bowls.


Top each bowl with blueberries, yogurt and almonds; drizzle with honey.


Replace almonds with toasted flaked coconut and honey with maple syrup if desired.


Serve with coconut milk yogurt or non‑dairy yogurt for a vegan alternative.

Preparation Time
5 minutes

Main ingredients

Recipe Type

Level of Difficulty

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