My 4 year old coined the name for this recipe as it has become one of her favorite breakfast options. I’ve been on a crusade to replace the breakfast cereal in our home with hot, nourishing meals, and I was so pleased when I found this recipe from The Whole Life Nutrition Kitchen. I was even more pleased when it was well-received by my girls. Now when I ask my oldest what she wants for breakfast, this is often at the top of her list.
Quinoa is an excellent breakfast option, as its high protein and fiber content will keep you and your kiddos fuller longer and give you the energy you need to start your day off right. Quinoa is actually one of the only plant foods that is a complete protein, containing a balanced set of all nine essential amino acids. It is also a good source of potassium, magnesium and iron. And it’s tasty to boot. It has a great nutty flavor that is complemented nicely by the sweet apple topping.
In its natural state, quinoa has a bitter coating that needs to be removed, but most pre-packaged quinoa has already been processed to remove it. Even still, an extra rinse is a good idea to remove any residue. If your quinoa has not been pre-washed, you can remove the coating by rinsing it under running water in a fine mesh strainer for a few minutes.
This recipe doesn’t take too long to prepare, and if you’re rushed for time in the mornings, I’ve found it reheats well so I tend to make batches on the weekend to store for the week ahead.
Quinoa with Apple-Blueberry Topping
Adapted from The Whole Life Nutrition Kitchen
1 cup quinoa
2 cups water
1 tbsp virgin coconut oil
2 apples, peeled, cored, and chopped or sliced*
1/2 c blueberries
3 tbsp honey
3 tbsp water
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch sea salt
*Originally, I prepared the apples sliced but I often end up cutting them up for my kids so next time I’ll shortcut it and chop them from the get-g0.
Prepare the quinoa. Rinse the quinoa under running water in a fine mesh strainer to remove the bitter coating or residue. Place in a small pot, and add water and salt. Bring to a full boil for 5 minutes, then remove from heat and cover. Let stand for about 10-15 minutes before serving.
Prepare the topping. Heat the oil in a large skillet over medium heat until melted. Add the apples and blueberries, and saute for 2-3 minutes, stirring occasionally. Stir in the remaining ingredients and simmer, stirring occasionally, for 2-3 minutes more. You can simmer longer if you like, but I prefer the apples to retain a slight crunch.
Top the quinoa with the apple-blueberry mixture and serve.
Here’s to a healthy start to your day!