Start The Day With Lemon Blueberry Quinoa

A tasty and healthy alternative to oatmeal, Lemon Blueberry Quinoa is high in protein and fiber. The classic combination of blueberries and lemon with a touch of maple syrup is a wonderful sweet tart mix in flavor. Rinse the quinoa well before cooking to remove bitterness. For vegan, use your favorite milk substitute like soy, almond, etc., or try a vanilla milk for even more flavor.

Quinoa cooked in milk with fruit can be adapted with other fruit such as strawberries, mixed berries, and blackberries. Your family can start the day with a warm tasty bowl of fruit quinoa any time of the year. If you cook it ahead, store in a bowl with a lid in the refrigerator. I even know someone who likes it better cold and takes it for lunch to work.

Lemon Blueberry Quinoa

Use organic when available. Serves 2 large portions or 3 to 4 average portions


Lemon Blueberry Quinoa

A healthy, tasty bowl of quinoa with lemon and blueberries.
Course Breakfast
Cuisine American
Keyword lemon blueberry quinoa, quinoa, quinoa bowl
Servings 3


  • 1 cup quinoa
  • 2 cups non-fat milk or milk substitute
  • pinch of salt
  • 3 tbsp maple syrup, honey or agave nectar
  • 1/2 lemon zested
  • 1 cup blueberries
  • 2 tsp flax seed or chia seed or slivered almonds


  • With a fine strainer, rinse quinoa until water runs clear and is no longer frothy
  • Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes
  • Stir quinoa and salt into the milk
  • Cover pot and simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes
  •  Keep an eye on the pot because milk does have a tendency to boil over
  • Do not cook all the liquid out of the quinoa
  • Remove saucepan from heat
  • Stir maple syrup and lemon zest into the quinoa mixture
  • Gently fold blueberries into the mixture
  • Divide into bowls and top each with bowl with 1 tsp flax seeds or almonds


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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

17 thoughts to “Start The Day With Lemon Blueberry Quinoa”

  1. I have also been switching off from Oatmeal to farina or quinoa for a change of pace, Carol. It’s so delicious!

  2. I have made quinoa as a side dish before and didn’t enjoy the bitter taste. Now I know that it’s because I should have rinsed it like your recipe says. I never thought that it could be a breakfast option too. Looks delicious!

  3. I know you are not going to believe this, but I’ve never cooked quinoa. I know, I know, I’m probably the only person in America. 🙂
    This looks delicious and thanks for the tip about rinsing it really well. I may have to give it a try this way first instead of a rice substitute. TFS at #aclwcc. Pinned & tweeted.

  4. I grew quinoa once, but the critters on shore ate more of it than I did. I have to cage all of my vegetables on the cabin deck or they are gone quickly. My floating garden is the only safe place, except from geese swimming by. I guess everybody has to eat.- Margy

  5. Wonderful idea Carol for a high nutrition breakfast. I like that I can adapt the recipe so it’s vegan (with almond or soy milk and no honey). Thanks for sharing at Happiness is Homemade in July.

  6. I have only used quinoa for savory purposes, but I’ve never thought about using it with fruit and/or for breakfast! This looks so good! Pinning. (visiting from Happiness is Homemade linkup)

  7. I’m guest hosting for Niki’s Crafty Creators Link Party for the month of July, and I’ve selected your recipe to be featured tomorrow. Be sure to drop by to see your picture and description. Thanks for sharing! Southern Sunflowers

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