Hey ya’ll. Happy Friday!
I have been having a great week spending lots of time outside in the sun. It has been beautiful here and I’m trying to take full advantage! Another thing I’m trying to take advantage of? Summer produce! That means my meals have been filled with watermelon, cherries, spinach (from my garden!), and lots and lots of berries!
I love breakfast. I also really love having breakfast already made so in the morning I can get a quick breakfast that is much more nutritious than most grab and go options.
My love affair with quinoa started about 2 years ago, but I’ve only recently branched out into sweetened quinoa and I can’t believe it took me as long as it did! When mixed with a little sugar, milk, cinnamon, etc. it takes on the consistency of something like a little heartier Cream of Wheat, or, a bit smoother oatmeal. Plus, you are getting way more protein than with either of those breakfast options and we all know how great protein is for keeping you full till lunch!
The best part is you can bake this up on a Sunday night and have breakfast all ready to go for Monday morning. Let me tell you it is a much better to start the week with a warm bowl of this breakfast quinoa than frazzeld-ly grabbing a granola bar on the way out the door. I know because usually I go with option number 2 there.
When the quinoa bakes the top gets a brown, slightly crunchy, delicious crust, but the inside stays rich, creamy, slightly sweet and very satisfying.
Start the day off right. It IS the most important meal after all!
Also, if you are looking for some more breakfast ideas, here are some great ones!
- 1½ cups cooked quinoa
- ½ cup soy milk (I use vanilla flavored) – (can also substitute cow’s milk if you don’t have soy)
- 2 large eggs, beaten
- 2 teaspoons vanilla
- ½ cup brown sugar
- 1 teaspoon cinnamon
- 1½ cups fresh (or frozen) blueberries
- Preheat oven to 350
- Combine all ingredients in a large bowl, stir to combine
- Pour into a greased baking dish
- Bake for 25-35 minutes, until top is golden brown