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Lemon Blueberry Quinoa Bowl

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PREP TIME
5 min
COOKING TIME
25 min
TOTAL TIME
30 min
SERVINGS
2 servings
Breakfast
Lemon Blueberry Quinoa Bowl
Ingredients
  • 1 cup quinoa
  • 2 cups nonfat milk
  • 1 pinch salt
  • 3 tablespoons maple syrup
  • 1/2 lemon, zested
  • 1 cup blueberries
  • 2 teaspoons flax seed
Instructions
1
Begin by thoroughly rinsing the quinoa under cold running water in a fine-mesh strainer, allowing it to pass through multiple cycles until the water runs clear and ceases to be frothy.
2
Next, heat milk in a saucepan over medium heat until it reaches a warm temperature, approximately 2 to 3 minutes. Combine the quinoa and salt into the milk, then gently simmer over medium-low heat until most of the liquid has been absorbed, around 20 minutes. Remove the saucepan from the heat source.
3
Now, stir in the maple syrup and lemon zest into the quinoa mixture. Gently fold in the blueberries to distribute them evenly.
4
Divide the quinoa mixture between two bowls, then top each bowl with 1 teaspoon of flax seed to serve.