Blueberry Lavender Breakfast Quinoa
I'm excited to share with you a delightful and unique breakfast recipe that will tantalize your taste buds and energize your mornings.
Introducing Blueberry Lavender Breakfast Quinoa – a perfect blend of wholesome ingredients and captivating flavors.
This delectable breakfast porridge combines the nutritional powerhouse of quinoa with the refreshing sweetness of blueberries and the subtle floral notes of lavender. The homemade almond milk adds a creamy richness, while the cinnamon, coriander, black pepper, and salt create a harmonious balance of flavors.
Not only is this recipe incredibly tasty, but it's also packed with protein, fiber, and essential nutrients to help you kick-start your day. Whether you're looking for a satisfying weekday breakfast or a leisurely weekend brunch, this Blueberry Lavender Breakfast Quinoa is sure to impress.
It's a fabulously easy summer breakfast and sure to become part of your regular rotation.
Try this recipe today and discover a new favorite way to enjoy quinoa. It's time to elevate your breakfast game and indulge in the delightful flavors of this irresistible breakfast bowl.
Happy cooking!
Why this Recipe is Good for Us:
Quinoa is a powerhouse of nutrition! It's a complete protein, meaning it has all nine essential amino acids. Perfect for keeping you full and energized. Plus, it helps balance Vata and Kapha doshas, making it a great start to your day.
Blueberries may be the perfect summer fruit. These little gems are packed with antioxidants, which are fantastic for your overall health. They have a cooling effect, perfect for calming Pitta dosha. Plus, their sweet and tangy taste makes your breakfast deliciously refreshing.
Coriander seeds are a digestive superstar! They have a cooling effect which helps balance Pitta dosha, making them perfect for calming and soothing the digestive system. Plus, they’re packed with antioxidants and essential nutrients that support overall health. Add a pinch to your meals for a subtle, earthy flavor and a boost to your wellness.
Blueberry Lavender Breakfast Quinoa
Serves 2-3
1 cup quinoa
3 ½ - 4 cups homemade almond milk (see below)
½ to 1 tsp cinnamon
½ tsp coriander powder
¼-½ tsp black pepper
¼ tsp salt
1-2 tsp lavender blossoms
1 cup blueberries (fresh or frozen)
Maple syrup for serving
In a medium saucepan, bring all ingredients except maple syrup to a boil. Reduce the heat to simmer, cover, and cook until the quinoa softens and uncurls, about 10 minutes. Uncover and continue to cook on simmer until the cereal thickens. Serve with a drizzle of maple syrup and a little more almond milk for creaminess, if desired.
Note: This can be made in an Instant Pot. Reduce the milk to 3 cups. Put all of the ingredients into your Instant Pot, cover, seal, and pressure cook for 2 minutes with a 10 minute natural pressure release.
Homemade Almond Milk
Makes 4 cups
1 cup raw almonds, soaked overnight or for at least 8 hours
4 cups water
Pinch of salt
Rinse the almonds well after soaking. Add them with 4 cups of water and a pinch of salt to the carafe of a high speed blender. Blend for 1-2 minutes and then strain through a nutmilk bag. You could use a sieve, but nutbags are inexpensive and make all the difference. You can save the left-over almond meal for baking. This will keep in the fridge for 5-7 days.
Please reach out with questions, and when you make it, let me know how it went.
