This was originally published in March of 2013 and goes so well with our focus on health that I thought you’d enjoy it again – it’s one of my favorite ways to start the day!
I’m always looking for filling & satisfying breakfast recipes and these quinoa-berry breakfast bowls fit the bill perfectly. A mixture of quinoa and steel cut oats offer a hearty combination for a breakfast that will fill you up and give you the energy you need to tackle your day.
If you are not familiar with quinoa, you are missing out on a filling and satisfying protein-packed food. Quinoa, pronounced (KEEN-wah) is a very nutritious gluten-free seed that originates from the Andean region of South America. Quinoa is a fantastic source of protein, contains all eight amino acids, is a good source of dietary fiber, contains B Vitamins, and iron. Though it is smaller than rice, barley, farro and bulgur, quinoa looks like a grain, thanks to its neutral coloring and hard exterior. In reality, it is actually a seed that originates from the cousin of the spinach plant. When cooked, these seeds expand rapidly and significantly, become tender but chewy and expel spirals that boast the slightest crunch. My favorite preparation of this delicious food can be found in my tutorial on how to cook quionoa in your rice cooker.
Steel-cut oats are essential grains which are full of nutritional value, rich in B-vitamins, calcium, protein and fiber while low in sodium and unsaturated fat. In fact, just one cup of steel-cut oats contains 8g of fiber. Steel-cut oats are whole grain groats, the inner portion of the oat kernel, which have been cut into two or three pieces rather than flattened.
With quinoa and steel cut oats in one bowl, you have a winning combination for a great way to start your morning.
Top your quinoa-oat bowls with any of your favorite oatmeal toppings. I love the combination of berries and toasted slivered almonds, but if the pantry is lean that day, I rely on walnuts and dried berries.
I prepared my oats with almond milk, giving it a great calcium boost and it adds even more protein to my breakfast bowl. You can prepare this with whatever your favorite milk is or whatever your family typically drinks.
This makes enough for two large bowls or four smaller bowls. Store leftovers shortly after preparing. The leftovers can be reheated in your microwave and thinned with a little milk.
If you make a double batch, you will have enough for all week long. I prepare these on Saturday mornings when I have a little more time and reap the rewards of my labor throughout the week.
You know the phrase, “a watched pot never boils.” Really, not the case with these. Keep an eye on these all the time and make sure you have a generous pot to prepare them in because these bubble up and boil over pretty easily.
- ¾ cup steel cut oats
- pinch of salt
- ¼ cup quinoa
- 3 cups water
- ¾ cup milk of your choice
- ½ teaspoon vanilla extract
- 2 tbsp maple syrup
- Toppings (whatever you favorite topping combination is)
- In a large saucepan, combine steel-cut oats, salt and water. Bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes without stirring.
- Rinse quinoa well in a fine-mesh sieve.
- Drain and add quinoa to the oats, give it a quick stir, then partially cover and simmer for 10 more minutes.
- Add ½ cup milk and add vanilla to your saucepan. Stir gently to combine and cook for an additional 10 minutes.
- Spoon into a serving bowl and top with remaining milk, maple syrup and toppings.