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5-Ingredient Quinoa Breakfast Pots

These little breakfast pots are incredibly versatile. You can substitute mixed quinoa with just one variety, and the strawberries with whatever fruit is seasonal and available to you (even frozen fruit will do in a pinch). You can sub out the pistachios for almost any other nut (think hazelnuts or almonds), and you can even experiment with other nut or dairy milks. Have fun making it your own! This recipe is vegan and gluten-free.
Course Breakfast
Cuisine American, Gluten Free, Healthy, Quinoa
Prep Time 7 minutes
Cook Time 17 minutes
Total Time 24 minutes
Servings 2
Calories 112kcal

Ingredients

  • 4 cups almond milk
  • 1 cup quinoa equal parts of white, red, and black varieties
  • 10 oz strawberries sliced (16-20 strawberries)
  • 2 tablespoon pistachios slivered
  • 2 tablespoons honey

Instructions

  • In a small saucepan, warm the almond milk on low heat. After 2 minutes, add the quinoa and stir gently so the quinoa doesn’t clump together.
  • Cook on low heat for 15 minutes, or until the quinoa is cooked through.
  • Remove from heat, and divide among bowls or jars for an easy breakfast to-go!
  • Top with the strawberries and pistachios, and drizzle the honey on top.

Notes

Servings 4, Serving Size 365g, Calories 254, Fat 6.9g, Carbohydrates 41.9g, Protein 8g, Cholesterol 0mg, Sodium 183mg, Potassium 550mg, Fiber 9.7g, Sugars 12.4g, WW Pts 6

Nutrition

Calories: 112kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Sodium: 650mg | Potassium: 76mg | Fiber: 2g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 0.4mg | Calcium: 608mg | Iron: 0.3mg