I know quinoa for breakfast isn’t for everyone, and a lot of people will see lemon quinoa and think of some sort of savoury lemon and herb peppery dish, but this lemon breakfast quinoa recipe is a healthy slow release grain with a little protein to start your day.
You May Also Enjoy: Lemon Oats
Nutritional Information
I made mine with vanilla soy milk, which has a couple of extra grams compared with, say, oat milk. But as I prepared it, each serving, without any toppings, contains 426 calories, 13g of protein and 3.5g of fibre. Assuming you’re using a fortified milk alternative, you’ll also get up to a third of your daily calcium per serving and a third of your daily vitamin C from the lemon juice. Each serving also contains a quarter of the recommended daily amount of folate and over 40% of your daily B2.
Ingredient Choices and Substitutions
As mentioned above, I made mine with vanilla soy milk. I wanted more of a sweet lemon drizzle flavour than a sharp lemon, so I opted for a vanilla milk. You could use any vanilla flavoured non-dairy milk of your choosing, but if vanilla isn’t for you, it’s important you use a sweetened dairy alternative. Something naturally sweeter like hazelnut milk would also work really well.
For the sweetener, you can use any liquid sweetener of your choice. I’ve listed maple syrup as it’s the most common/ easily sourced option, but date syrup, agave, or honey if you’re not following a vegan recipe, would all do the job.
Optional toppings – yes, they’re optional, but it adds to the experience if you add at least one of the options below. Or, if you’re like me, almonds, macadamias and chocolate chips at the same time are an excellent option.
How to store, keep and does it reheat?
You can microwave any leftovers if you want to, although I prefer not to. However, leftovers can also be eaten cold, which would be my preference if I’d made a few servings in advance. Leftovers will keep in the fridge for 3-4 days, stored in an airtight container.
Vegan Lemon Breakfast Quinoa Recipe
Sweet lemon breakfast quinoa recipe that tastes like cake for breakfast, with a little protein and several micronutrients.
This recipe is gluten free, dairy free, and vegan. It can be nut and soy free depending on your choice of dairy alternatives and toppings.
Vegan Lemon Breakfast Quinoa Recipe
Ingredients
- ¼ cup dry quinoa
- 1 cup vanilla non-dairy milk see ingredient choices
- Juice of one lemon
- ½ tbsp liquid sweetener
- 1 tsp lemon extract
- 3 tbsp vegan cream more or less to taste
Optional Toppings
- Berries
- Nuts
- Seeds
- Lemon Curd
- Vegan white chocolate chips
- Flax seed/ hemp hearts
Instructions
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Thoroughly rinse quinoa in a strainer before starting the cooking process.
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Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
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Add your milk of choice and stir. Bring to a boil over high heat, then reduce heat to low and cook for roughly 20-25 minutes, covered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.
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Once the liquid is absorbed and the quinoa is tender, remove from heat and add the lemon juice, maple syrup and lemon extract. Stir to combine.
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Taste and adjust flavour as needed. Transfer to a bowl, then add your vegan cream.
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Add your toppings prior to serving (I added a few macadamias, flaked almonds and a sprinkle of white chocolate chips)
Serve and enjoy!
Until tomorrow,
Sophie
I can’t remember the last time I have quinoa, so thanks for sharing this 🙂