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Breakfast Quinoa with Blueberries and Almonds

A new twist on Quinoa! Cooked with orange juice for a fresh take on your regular breakfast porridge.

Ingredients
  • 3/4 cup (175 mL) Tropicana Pure Premium® Orange Juice
  • 1/2 cup (125 mL) quinoa
  • 1 tbsp (15 mL) honey
  • 1/2 tsp (2 mL) vanilla
  • Pinch each salt and ground cinnamon
  • Topping:
  • 1/2 cup (125 mL) blueberries
  • 1/4 cup (60 mL) plain 2% yogurt
  • 2 tbsp (30 mL) sliced natural almonds, toasted
  • 2 tsp (10 mL) honey
How to make it

  1. Directions:
  2. Heat orange juice, 1/4 cup (60 mL) water, quinoa, honey, vanilla, salt and cinnamon in saucepan set over medium heat; bring to boil.
  3. Reduce heat to low; cover and simmer for 15 to 20 minutes or until most of the liquid is absorbed and quinoa is tender. Remove from heat; let stand for 3 minutes. Fluff with a fork; divide between two bowls.
  4. Topping: Top each bowl with blueberries, yogurt and almonds; drizzle with honey.
  5. Tip: Replace almonds with toasted flaked coconut and honey with maple syrup if desired.
  6. Tip: Serve with coconut milk yogurt or non‑dairy yogurt for a vegan alternative.

Nutrition
Serving Size: 230 g
Amount per serving% Daily Value
Calories 240
Calories from Fat50
Total Fat 5 g8 %
Saturated Fat0.5 g3 %
Trans Fat0 g
Cholesterol 5 mg2 %
Sodium 120 mg5 %
Total Carbohydrate 43 g14 %
Dietary Fiber3 g12 %
Sugars 28 g
Protein 6 g
Vitamin A 2 %
Vitamin C 45 %
Calcium 8 %
Iron 6 %