Quinoa Breakfast Bowl

Berries, quinoa, and yogurt: Better than cereal

Fun fact: “Quinoa increases 4 times in size when cooked. To cook quinoa, you use a 2:1 ratio, or you would use two cups of water for every 1 cup of dry quinoa” (link). This means if you cook 2.5 cups of quinoa, ahem, you get 10 cups of cooked grains. Not 5 cups like rice. Whoops. So…I had a lot of cooked quinoa.

This simple recipe is adapted from a muesli breakfast in the Anti-Detox Diet (link), “a guide to healthy eating that is simple, achievable, and even enjoyable” that includes “more vegetables, fruits, and whole food, and less added sugar and processed food.”

  • 1/2 cup frozen berries, thawed
  • 1/2 cup cooked quinoa
  • Drizzle of honey (just a little)
  • 1/2 cup plain, fat-free Greek yogurt
  • 2 Tablespoons lightly diced nuts (cashew pieces or almonds)

Place frozen berries in a bowl and microwave on high until thawed.  Add quinoa and microwave another 20 seconds or so to warm up the grains. The quinoa will soak up some of the thawed berry juice. Top with yogurt, honey, and nuts.