MEDITERRANEAN BREAKFAST QUINOA
Nutty cinnamon quinoa with dates, apricots, toasted almonds, and honey.
Provided by Yasi
Categories 100+ Breakfast and Brunch Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Toast the almonds in a skillet over medium heat until just golden, 3 to 5 minutes; set aside.
- Heat the cinnamon and quinoa together in a saucepan over medium heat until warmed through. Add the milk and sea salt to the saucepan and stir; bring the mixture to a boil, reduce heat to low, place a cover on the saucepan, and allow to cook at a simmer for 15 minutes. Stir the vanilla, honey, dates, apricots, and about half the almonds into the quinoa mixture. Top with the remaining almonds to serve.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 53.9 g, Cholesterol 9.8 mg, Fat 7.9 g, Fiber 5.8 g, Protein 11.5 g, SaturatedFat 1.8 g, Sodium 500.9 mg, Sugar 24.1 g
LOADED QUINOA BREAKFAST BOWL
After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying but also anti-inflammatory and highly nutritious. -Chantale Michaud, Guelph, Ontario
Provided by Taste of Home
Time 30m
Yield 1 serving.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring 1/2 cup water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Meanwhile, soak berries in remaining water for 10 minutes; drain. Halve banana crosswise. Slice 1 banana half; mash the other., Remove quinoa from heat; fluff with a fork. Mix in mashed banana, almond milk, maple syrup, cinnamon and vanilla. Transfer to an individual bowl; add blueberries, walnuts, almonds, pumpkin seeds, banana slices and goji berries. If desired, serve with additional almond milk and maple syrup.
Nutrition Facts : Calories 475 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 83g carbohydrate (35g sugars, Fiber 10g fiber), Protein 13g protein.
BREAKFAST QUINOA
Usually served in savory side dishes, quinoa -- a high-protein seed -- also makes a wonderful hot cereal.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
- Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.
BREAKFAST QUINOA
Delicious, filling, and comforting on a cold morning. It's really flexible, so substitute in your favorite nuts and fruit. Cashews and cherries are just my personal favorite.
Provided by Christine
Categories 100+ Breakfast and Brunch Recipes
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Bring quinoa, water, milk, cinnamon, and vanilla extract to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and has absorbed the water, 10 to 15 minutes. Remove saucepan from heat.
- Mix cherries, cashews, and honey into the quinoa mixture; top with blackberries and creme fraiche.
Nutrition Facts : Calories 596.7 calories, Carbohydrate 80.7 g, Cholesterol 21.6 mg, Fat 24.3 g, Fiber 9.1 g, Protein 16.4 g, SaturatedFat 7 g, Sodium 259.9 mg, Sugar 32.7 g
HEALTHY COLD LUNCH IDEAS (EASY VEGETARIAN RECIPES)
Healthy cold lunch ideas to help you eat clean during the week! These quick and easy vegetarian lunch recipes are easy to meal prep, many gluten free and vegan too! The collection of clean eating recipes includes healthy lunch salads, tasty wrap recipes and healthy lunch power bowls!
Provided by Beauty Bites
Categories Lunch
Time 20m
Number Of Ingredients 10
Steps:
- Spread 2-3 tbsp of the hummus over the tortilla.
- In the middle of the tortilla arrange onions, cucumbers, radishes, parsley, basil, lettuce, arugula and peppers.
- Wrap and enjoy!
Nutrition Facts : Calories 200 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 260 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BREAKFAST QUINOA (COLD)
This is from Trader Joes, I had it as a sample there and thought it was a great take on healthy grains for breakfast, very different from the porridge style quinoa recipes on here.
Provided by newmama
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- cook quinoa in water or juice with cinnamon according to package. usually it is bring to a boil, reduce heat cover and simmer for 15 minutes.
- cool a little and stir everything in.
- keep in the fridge and serve cold.
- this will keep for a few days in the fridge.
BASIC QUINOA
This foolproof recipe for perfectly cooked quinoa is fast and easy! Use cooked quinoa as a simple healthy side dish, in a salad or as a base for a delicious main dish.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Quinoa Recipes
Time 30m
Number Of Ingredients 2
Steps:
- Combine water (or broth) and quinoa in a medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Nutrition Facts : Calories 104.3 calories, Carbohydrate 18.2 g, Fat 1.7 g, Fiber 2 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 3.8 mg, Sugar 1.4 g
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- First, toast the pecans before we add the remaining ingredients. To do so, warm the pecans in a small saucepan (use a larger saucepan if you are making multiple servings) over medium heat, shimmying the pan often, until the pecans smell fragrant and toasty, about 4 to 6 minutes.
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5/5 Total Time 25 minsServings 4
- In a small saucepan, cover the quinoa with the water and bring to a boil. Cover and cook over low heat until the water has been absorbed and the quinoa is tender, about 15 minutes. Lightly fluff the quinoa with a fork and cover it again.
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- Bring the mixture to a boil, and reduce the heat to a simmer. Place the lid of the pot on, slightly ajar, so that some steam can escape. Simmer the quinoa until all of the liquid is absorbed and the quinoa is tender, about 15 or 20 minutes. Stir in the remaining 144 cup of coconut milk.
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