Blueberry Quinoa Breakfast Bowl
A fresh and nourishing breakfast bowl featuring fluffy quinoa topped with juicy blueberries, a homemade blueberry compote, and crunchy pumpkin seeds. Perfect for breakfast, brunch, or a healthy snack.
Equipment
- 1 saucepan for cooking quinoa and blueberry compote
- 1 bowl for serving
- 1 fork or spoon for mashing blueberries
Ingredients
- 1 cup cooked quinoa
- 1/2 cup water or milk for cooking quinoa if needed
- 1/2 cup blueberries for compote
- 1 tbsp honey or maple syrup
- 1 tsp lemon juice
- 1/2 cup fresh blueberries
- 2 tbsp pumpkin seeds pepitas
- optional: extra honey or cinnamon for drizzling
Instructions
- If quinoa is not cooked, rinse 1/2 cup dry quinoa and simmer with 1 cup water for 12 to 15 minutes. Fluff with a fork and let cool slightly.
- In a small saucepan, combine 1/2 cup blueberries, honey, and lemon juice. Cook over medium heat for 3 to 4 minutes, mashing gently until thickened to make the compote.
- Spoon warm quinoa into bowls, then nestle the blueberry compote into the center.
- Scatter fresh blueberries and pumpkin seeds evenly over the quinoa.
- Drizzle with extra honey or sprinkle cinnamon on top if desired and serve immediately.
Notes
- Add Greek yogurt for creaminess.
- Swap blueberries for raspberries or strawberries.
- Use almond milk for dairy-free cooking.
- Include chia seeds for extra nutrition.