Breakfast Quinoa with Blueberries and Almonds
Chef:
Tropicana
Prep:
5 mins
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
Topping:
- 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.
Topping:
Top each bowl with blueberries, yogurt and almonds; drizzle with honey.
Tip:
Replace almonds with toasted flaked coconut and honey with maple syrup if desired.
Tip:
Serve with coconut milk yogurt or non‑dairy yogurt for a vegan alternative.
Preparation Time
5 minutes
Main ingredients
Fruit
Recipe Type
Breakfast
Level of Difficulty
Easy