Fuel-Filled Breakfast Bowl

Fuel-Filled Breakfast Bowl

Summer is coming to a close and that means back to school time is just around the corner. If you, like many women, struggle to find a nourishing breakfast for yourself or your kids, this month's recipes are just for you!

This warm, flavorful dish takes a bit of time to cook on the stove, but once you get it started you can leave it and get back to packing lunches and prepping for the day. Packed with nutrient-rich quinoa and superfoods blueberries and flax seed, this comforting breakfast will keep you and your kids fueled up for hours!

Blueberry Breakfast Quinoa

  • 1 cup quinoa
  • 2 cups nonfat milk
  • 1 pinch salt
  • 3 tablespoons maple syrup
  • 1/2 lemon, zested
  • 1 cup blueberries
  • 2 teaspoons flax seed

Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.

Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.

Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.

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