An unsuspecting breakfast ingredient, these Blueberry Quinoa Breakfast Bowls prove that quinoa is an incrediby versatile food. Sweet blueberries, soft yet crisp quinoa, creamy yogurt and tart peaches – this is your new favorite Saturday morning breakfast!
As some of you may know, Christian (boyfriend) and I have been long distance for two years now. Being in different stages of life can always take a toll on a relationship; it’s been anything but easy. But the love we have for each other is unlike anything either of us has experienced. What has helped us get through the distance and the struggles has been picturing our future together. Being grateful for grocery trips and movie nights in that we rarely get to experience now.
Thankfully, the distance between us the past couple of years hasn’t been that far. Driving from my house to where he is and vice versa takes about an hour and 45 minutes. However, his graduate school program kept him insanely busy. And me, well, you’ve heard me whine about my schedule before. Just because we’re relatively close doesn’t mean we see each other all of the time. Our “routine” has been 1-2 times a month (which is still much, much better than some people!).
What I haven’t really discussed is a time where we were apart for a few months. At that time, I was in Pensacola for my internship, and Christian was in Gainesville. The distance was about a five hour drive. We saw each other twice during that time. We’ve been through a lot, beyond the distance, but this was really tough. I was depressed where I was, and not having anyone around me that I could lean on, and especially not having Christian, was difficult. BUT, I got through it, we got through it, and looking back I think about the times that we were able to spend together.
This bowl was inspired by a time when Christian visited me in Pensacola.
We were texting one day (as we did 24/7), and although he had been really short with his responses for quite a while that day, I didn’t think anything of it. The next thing I know, I’m in my pajamas watching tv in my house and I get a text from him telling me to go outside. If I remember correctly, he told me to look at the moon. And I said something like, “I saw it earlier”, or something along those lines, because I was probably too comfortable to get up. I then received a photo from him via text – he had taken a photo of the house I was in. I immediately jumped up, ran outside, and there he was standing in my front yard.
That was the greatest surprise I’ve ever gotten.
I remember that Saturday we spent the day exploring Pensacola. We ate breakfast at Another Broken Egg, and I ordered a breakfast quinoa with yogurt and berries.
Not only was this an amazing day because Christian was visiting me, but this was also the first time I’d eaten quinoa for breakfast!
If you’ve never tried breakfast quinoa, I urge you to go for it. It’s such a versatile ingredient and I love manipulating it for different meals and recipes. This quinoa was cooked in almond milk, which the quinoa beautifully absorbed giving it a slight almond flavor. I added a dash of vanilla extract and some blueberries, which cooked so nicely with the mixture. The heat pulled the flavors of the blueberries out and enveloped the quinoa with their juices.
- 1 cup quinoa
- 2 cups almond milk
- ½ cup blueberries
- 1 tsp vanilla extract
- 1 cup vanilla Greek yogurt
- ¼ cup blueberries
- ¼ cup granola
- ¼ peach, sliced (or chopped)
- 1 tsp honey
- Place the quinoa, almond milk, vanilla extract, and blueberries into a rice cooker and set to cook.
- When the quinoa is finished cooking, turn off your rice cooker and let it cool for about ten minutes.
- Serve your bowls with your dollop of yogurt, topped with your quinoa and various toppings. Drizzle with honey and enjoy with a hot cup of coffee!
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