RECIPE: Breakfast Quinoa

July 15, 2019

Clinical Contributors to this Story

Caitlyn Dempsey, MCD, RD contributes to topics such as Nutrition.

Ingredients:
½ cup dry quinoa to yield 1 cup cooked
2 cups water
½ cup of blueberries
½ cup of raspberries
½ cup Almond milk
1-2 tbsp of slivered almonds
1 tsp of vanilla extract (optional)
1-2 tbsp of shredded coconut (optional)

Cooking Instructions:
Bring water to a boil, add quinoa and reduce heat to medium
Simmer for 15-20 minutes or until water is absorbed
Place in refrigerator overnight
Mix in almond milk and fresh berries
Top with sliced almonds
Optional: A few drops of vanilla extract or top with shredded coconut

Nutrition Facts for entire recipe:  400 kcal | 13 gram fat | 14 grams fiber | 15 grams protein
Nutrition Facts for half: 200 kcal | 6.5 grams fat | 7 grams fiber | 7.5 grams protein
*With coconut add 33-66 kcal & 3 grams fat

This recipe was developed by Caitlyn Dempsey, MCD, RD, bariatric dietitian at The Center for Bariatrics at Southern Ocean Medical Center. Learn more about Bariatric Services at Hackensack Meridian Health, or view additional nutrition content on HealthU