I love fall and I love pumpkin spice but it is everywhere! It no longer seems as appealing when you can get everything in pumpkin spice flavor. I keep anticipating my favorite toothpaste brand to join the bandwagon. So today I'll introduce you to one of my favorite all-year-long recipes, Blueberry Breakfast Quinoa.
In 2014, while expecting our first child, my husband nearly had a stroke because of high blood pressure. It was discovered that he has inherited a long family history of high cholesterol combined with high blood pressure. We immediately changed our diet and began to eat healthier. We were told to try quinoa and I'll be honest we didn't like it. We still do not prefer it as a side dish for our dinners but it is my favorite for this awesome breakfast dish.
Blueberry Breakfast Quinoa
- 1 cup fresh or defrosted blueberries
- 1.5 cups of sweetened almond milk
-1 cup quinoa
-1/3 cup chia seeds (optional)
-1 tbsp of brown sugar
-1 tsp vanilla extract
-1/3 cup of honey
Combine ingredients and cook for 1-2 hours on low in a crockpot. Closer to 2 hours if you prefer it to be more dry or 1 hour if you would like more moisture. Serve with granola and sliced almonds. A great source of protein and breakfast is made for the week!
I hope you enjoy it as much as we do!