Lemon Blueberry Breakfast Quinoa
, by Laura Hall , 1 min reading time
Bright, fresh, and packed with protein, this Lemon Blueberry Breakfast Quinoa is the perfect way to start your day! Whether you enjoy it warm and cozy or chilled overnight, this dish is a refreshing twist on traditional oatmeal. Zesty lemon and juicy blueberries bring a burst of flavor, while quinoa boosted with GN rice (or pea) protein provides a total of 12g of plant-based protein and nearly 4g of fiber per serving to keep you full and energized.
Top it with a drizzle of maple syrup, a sprinkle of seeds, nuts, or a dollop of yogurt for extra creaminess. Meal-prep friendly and naturally gluten-free, it’s the ultimate spring-approved breakfast!
Tags
Lemon Blueberry Breakfast Quinoa
Laura Hall
1
15 minutes
184
Ingredients
- 1/2 C cooked quinoa
1/4 C almond milk (or your choice milk)
- 1/4 C blueberries
- Juice from a quarter of a lemon
1/2 scoop Growing Naturals vanilla rice protein powder (or substitute with vanilla pea protein)
- 1/2 tsp cinnamon
- 3-4 drops vanilla stevia (or other sweetener, to taste)
Directions
Cook the quinoa as instructed on the package (this can be done in advance and stored in the refrigerator until ready to use).
Scoop 1/2 C of the cooked quinoa into a serving bowl.
Stir in the remaining ingredients until well combined.
Top with additional blueberries, chopped walnuts, or your favorite toppings.
Enjoy cold, or microwave for 30–60 seconds if you prefer a warm breakfast.