Quinoa Breakfast Bowl With Blueberries and Walnuts
Per ServingQuinoa Breakfast Bowl With Blueberries and Walnuts |
||
|---|---|---|
| Makes: 4 servings | ||
| 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 | ||
- Makes: 4 servings
- Serving Size: 2/3 cup
- Preparation Time: 5 minutes
- Cooking Time: 20 minutes
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 |
Directions
- 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.
- Fold in the maple syrup. Divide the quinoa among individual bowls and top with the blueberries and walnuts.
