Strawberries and Cream Breakfast Quinoa
You can never have too many side dish recipes, so give Strawberries and Cream Breakfast Quinoan a try. This recipe serves 4 and costs 51 cents per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 251 calories, 7g of protein, and 9g of fat per serving. This recipe from The Little Epicurean has 9 fans. If you have whole milk, kosher salt, light brown sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 60%. Similar recipes include Strawberries & Cream Breakfast Quinoa, Baby Kale Breakfast Salad with Quinoa & Strawberries, and Strawberries and Cream Breakfast Polenta.
Servings: 4
Ingredients:
1/4 cup heavy cream
1/4 tsp kosher salt
3 Tbsp light brown sugar, packed
1 cup quinoa
1/4 cup whole milk
Equipment:
pot
bowl
Cooking instruction summary:
Rinse and cook quinoa according to package instructions. Fluff with fork and set aside.In a medium sauce pot, combine strawberries, brown sugar, and salt. Cook over medium heat until sugar starts to dissolve. Add cooked quinoa and fold to combine.Add heavy cream and milk. Stir together and cook until liquid is warm. Remove from heat and distribute to serving bowls. Serve with sweetener of choice.If desired, add more milk for creamier texture.
Step by step:
1. Rinse and cook quinoa according to package instructions. Fluff with fork and set aside.In a medium sauce pot, combine strawberries, brown sugar, and salt. Cook over medium heat until sugar starts to dissolve.
2. Add cooked quinoa and fold to combine.
3. Add heavy cream and milk. Stir together and cook until liquid is warm.
4. Remove from heat and distribute to serving bowls.
5. Serve with sweetener of choice.If desired, add more milk for creamier texture.
Nutrition Information:
covered percent of daily need
