Photo: Ernest Porzi
Lemon Breakfast Quinoa with Toasted Almonds and Blueberry Compote
11 ingredients
5 min + 20 min
2
openrecipes
This lemon breakfast quinoa is topped with a fresh blueberry compote and crunchy toasted almonds for a delightful, nutritious breakfast. (Vegan and gluten-free!)
Estimated Nutrition (whole recipe, rough)
462
Calories
11g
Protein
7g
Fat
93g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Quinoa | 1 cup cooked (185g) | 222 |
| Blueberry | 1 cup (148g) | 84 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups Unsweetened Almond Milk
- 1 Tablespoon Good Quality Maple Syrup
- ¼ teaspoons Cinnamon
- 1 pinch Kosher Salt
- 1 cup Uncooked Quinoa, Rinsed And Drained
- 1 whole Small Lemon, Zested (about 1 1/2 Teaspoons Zest)
- ¼ cups Sliced Almonds, Toasted
- 6 ounces, fluid FOR THE BLUEBERRY COMPOTE:
- 4 teaspoons Blueberries
- 2 teaspoons Granulated Sugar
- 1-½ Tablespoon Fresh Lemon Juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes