Intern Kylie here!
Another day, another delicious quinoa recipe.
And this recipe is for breakfast. Ohh yes. The most important meal of the day (…and the greatest meal in my opinion). The only time I’ve had quinoa for breakfast was when I tried to make quinoa granola. To say the least…it didn’t work. I imagined it being light and slightly crunchy…nope. But this recipe is different. Different in a wonderful, grape-y, warm vanilla, satisfying way.
Similar to the last quinoa recipe, this recipe was also designed by Robin for her client, Welch’s. You cook the quinoa in Welch’s 100% Grape Juice made with Concord Grapes so it soaks up that sweet grape flavor. Add in a little vanilla, blueberries and raisins and you’ve created a breakfast that is a step (more like a leap) above milk and cereal.
Also, this recipe can easily be taken to-go by packaging it into an 8-ounce mason jar and screwing on a lid. Throw the jar in your bag and you’re all set for a quick breakfast on the go.
Breakfast Quinoa To-go
2 cups Welch’s 100% Grape Juice made with Concord grapes
1 cup quinoa (any color)
2 T chopped walnuts or pecans
4 T golden raisins
1/2 cup blueberries or raspberries
1 T vanilla extract
Cook quinoa according to package directions replacing the water with Welch’s Grape Juice made with Concord grapes.
Transfer quinoa into a bowl. While still warm, add nuts, raisins, and vanilla. Mix thoroughly and top with berries. Serve in a to-go container or cup. Best served hot or at room temperature.
Serving size: 1/2 cup
Calories from Fat 35
Total Fat 4 g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0 mg
Sodium 5 mg
Total Carbohydrates 42 g
Dietary Fiber 4 g
Sugars 13 g
Protein 7 g
Note: nutrient analysis was calculated using ½ cup blueberries and 2 T walnuts