Lemon Breakfast Quinoa with Toasted Almonds and Blueberry Compote
Quinoa is often referred to as a ‘superfood’ due to its high protein content and numerous health benefits.
This is vegetarian and gluten free recipe. Dish can be prepared in 35 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Lemon Breakfast Quinoa with Toasted Almonds and Blueberry Compote
Ingredients
Instructions
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Rinse the quinoa under cold water.
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In a saucepan, bring water to a boil and add the rinsed quinoa. Cook for 15-20 minutes until the quinoa is tender.
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In a small bowl, mix lemon zest, lemon juice, and honey.
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Once the quinoa is cooked, remove from heat and let it rest for 5 minutes. Fluff with a fork.
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In a separate pan, toast the almonds over medium heat until golden brown.
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In another small saucepan, heat the blueberries with maple syrup until the berries burst and create a compote-like consistency.
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Divide the cooked quinoa into serving bowls.
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Drizzle the lemon mixture over the quinoa.
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Top with toasted almonds and blueberry compote.
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Serve warm and enjoy!
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 55g19%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
