SUMMER BREAKFAST RECIPES ‣‣ healthy quinoa recipes

SUMMER BREAKFAST RECIPES ‣‣ healthy quinoa recipes


(gentle upbeat music) – Hello, my friends. Welcome to my channel. If you’re new here, my name is Alyssa. Today, I have got a really
great recipe video in store for you because we are making
my personal favorite meal of the day, which is breakfast. We are also going to be making breakfast
three different ways and we are going to be
using my favorite ingredient of all time, which is quinoa, obviously. So I’m gonna be showing you how to make three quinoa
breakfast recipes. These are so great for this time of year. We’re making some waffles, we’re making a little breakfast bowl, and we’re also making kind
of like a baked oatmeal, but without oatmeal and quinoa instead. These are great for the summer,
they’re all fruit-infused, they are all really healthy, and I think you guys
are going to love them. As always, with all of
these recipe videos, the full recipes are
already up on the blog, so I have linked them down below for you. And if you are not yet
already part of our community, before we dive into the recipes,
I would love to invite you to join our tribe here on YouTube. There’s a red button
right below this video. It says “subscribe”. Just tap that button and you’ll be part of our fabulous community. Otherwise, let’s go ahead and dive into our recipes for today. So we are gonna start by making our Banana Quinoa Waffles. The base is going to be a
blend of brown rice flour, quinoa flour, some arrowroot starch, as well as some baking
powder, sea salt and cinnamon. Stir that together until it is combined, and set it aside and move
on to the wet ingredients. So for waffles, I have
found that the best way to make them nice and
fluffy is to use eggs. You could try using flax
eggs with this recipe, but I haven’t personally tested it, so I’m not sure if it will work. However, we are going to
be using two different eggs and we are going to be separating them. So you’re just going to crack them open and separate the whites and the yolks. Add them into two separate bowls, and once you have them separated, we are going to set the whites aside and move just to the yolks. So to the yolks, you will add one banana, and then you will mash that up until the banana is as smooth as you can get it. From there, you’ll add
in some vanilla extract, as well as some non-dairy milk. Stir that again together
until it’s combined, and you can set this aside. From there, grab your egg whites, and we are gonna use an electric mixer to beat them until they
are forming stiff peaks. I think you could try
to use aquafaba here. Some people have had a success. I personally haven’t tested
it, but if you can do that, try that because I think
it would work really well. Once you have them into
stiff peaks, set those aside and we will combine the yolk mixture into the dry ingredients. Stir that all together until
it is fully incorporated. And then we will take the egg whites and we will put them
into this bowl as well, and instead of just beating them in, we are going to gently
fold them into the mixture. The benefit of folding them
in is that you are going to keep the air in there, so these egg whites are
really light and fluffy. By folding them, we are going to keep as much air in them as possible, which helps keep the waffles
really nice and fluffy. So once you have it all kind of folded in and it’s somewhat combined. It’s okay if you still
see some white clumps, that’s totally fine. You can set this aside and
heat up your waffle iron. Once your waffle iron is hot, I like to give it just a quick spray so, especially on the first time,
so that it doesn’t stick. And you’ll scoop about a
quarter to maybe a third cup of batter into the center
of the waffle iron. Put the top on the waffle iron down and then just cook it until the light is indicating that it is done. I like to cook them on
medium-high for gluten free. I find that it helps get
them nice and crispy. And once you’re done,
you can just remove it, put it on a wire rack, and
repeat until you’ve used all of your waffle batter. For serving, of course you
can do any which way you like on top of waffles, but this is my favorite with these banana ones. I like to do a dollop of coconut yogurt. I do some sliced banana. I also do a sprinkle of walnuts, as well as a sprinkle of chia seeds. And then, of course, I finish it off with a nice
little drizzle of maple syrup. And these are so great. They freeze well, they’re
nice and light and fluffy, they have a really lovely banana texture, perfectly sweet, and
they are such a great way to start the day. Our next recipe is our
strawberry-infused breakfast quinoa. We’re gonna start by
making our strawberry milk, so we’re gonna add some
hemp seeds into a blender, followed by some water, as well
as some frozen strawberries and some maple syrup. To that, you will pop the blender lid on and you are just going to blend this up until it is smooth and creamy. So it’s going to turn into a gorgeous
pink-strawberry-milk color. And, essentially, this is just going to be the way that we are going
to infuse our quinoa with strawberry. So once you have it nice and blended, you are going to just set that aside and we’ll prepare our bowl. So in our bowl, we have about
a cup, maybe a cup and a half of cooked quinoa. You could also do a blend of
quinoa and oats if you wanted. And then I like to top it
with some more fresh berries, so we have some strawberries
and some blueberries. And then I always like to get
in a little extra healthy fat, so we’re gonna add some
sliced almonds on top, which gives it a nice little crunch, but also some healthy
fats and extra protein. And once you have that bowl all together, you can just pour your
strawberry milk into the bowl like you would a typical breakfast cereal. And dig in and enjoy. This is really great because
we’ve used hemp seeds in the milk, so that’s adding extra protein, as is the quinoa, so it tastes
really light and summery and delicious, but it’s
also packed with nutrients. And this is totally meal-prep friendly. You can make everything at
least a week ahead of time and store it in the fridge, and just assemble your little bowl right when you’re ready to eat. Our last recipe is our triple
berry breakfast quinoa bake and we are going to start by
making our liquid ingredients. So we’re gonna have some
full-fat coconut milk, poured into a bowl. Add to that some maple syrup, as well as some vanilla
extract, and some flax eggs. Whisk that all together
until it is totally smooth, especially if you’re using the full-fat, you wanna make sure you
get all of the clumps out. You could substitute full-fat
with any other non-dairy milk if you’d like. Whisk that together. Once it’s totally smooth,
you can set that aside. Then you’re gonna take a baking dish, and to the baking dish, we are just going to add our berries. So I’m using a blend of blueberries, raspberries and strawberries. I did use frozen, you
could use fresh or frozen, it doesn’t really affect
the recipe all that much. Spread it out evenly in the pan, and then you will top that
with your uncooked quinoa. Again, just make sure that you’ve kind of spread it out evenly and
you’ve gotten it into all the corners, if possible. And then we’ll finish this off
with a sprinkle of cinnamon. It just adds a really nice flavor. And then you can just pour
the milk mixture on top of the berries and the quinoa. And then you’ll just use a
spoon or spatula or something to kind of stir it all together to make sure that everything is combined and you don’t have these
large pockets of quinoa that don’t have any liquid. So just kind of use your
spoon to poke around, stir everything together,
make sure you get in the corners and make sure
it’s evenly incorporated and spread out throughout the whole pan. From there, just pop this in your oven and bake it up until everything
is nice and bubbly and hot, and most of the liquid has been absorbed and the quinoa is cooked. So it doesn’t look that beautiful right when it comes (laughs) out of the oven, especially if you’re using frozen berries because they release
more of their liquids. But it tastes absolutely fabulous. It has this amazing berry infusion. It’s like an explosion of
berries inside of your mouth. Plus the quinoa, which has a
really nice and fluffy texture. And it’s just a really kind
of fun and different way to make quinoa for breakfast. So for topping, I like to add
a lot of healthy fats on top of this because it’s pretty carb-heavy. So we’re gonna use a dollop
of coconut yogurt again. I also like to do a nice drizzle of almond butter or peanut
butter or cashew butter. You could even just do a dollop of it, you don’t have to drizzle it like this. And then I finish it off
with some fresh berries. Of course, strawberries
and blueberries here. And I did some more sliced almonds because that’s what I have,
but it’s also fabulous with coconut, hemp seeds, chia seeds. Basically just something for crunch, adds a little nice texture. And then you can just dig in. Again, this is one of those recipes that you can totally make ahead of time. It can keep in the fridge
for at least five days. Just scoop out your individual
portions when you’re ready to eat them and heat it up
in the oven or the microwave, and enjoy it for breakfast all week long. And there you have it, my friends. I hope you enjoyed these delicious
quinoa breakfast recipes. I really love having quinoa
for breakfast because, not only is it really high in protein, but it’s also high in fiber, it’s got a ton of minerals and vitamins, and it’s also just really filling, and it’s also (laughs) really versatile and it’s also really delicious. So all of these recipes are up
on the blog like I mentioned. If you want to make any of them, you will find those links down
in the description box below. I also hope that you enjoyed
the variety in today’s video, so I just wanted to show you how many different ways
you can use quinoa. And if you’re interested in making more quinoa-inspired
breakfast recipes, I will link the quinoa
breakfast recipe section down for you in the description
box below as well. Otherwise, thank you
so much for tuning in. Thank you for being here. As always, if you have
comments, questions, suggestions, anything like that, drop them down in the comment box. Anything that you’re looking for, any other videos you’d like me to create, any ideas, also drop those down below. I read every single one of your comments and I really appreciate any
and all feedback that you have. So, thanks so much. Don’t forget to subscribe before you go, give this video a big
thumbs up if you enjoyed it, and I’ll see you guys in the next one. Bye! (gentle music)


30 thoughts on “SUMMER BREAKFAST RECIPES ‣‣ healthy quinoa recipes

  1. Cool, fun & interesting Summer Breakfast cooking process…😊😊😊😊😊 Thanks Alyssa for sharing healthy quinoa recipes…👍

  2. I love all your videos and recipes – but Alyssa – you have outdone yourself! I am definitely trying ALL these recipes. They look amazing! ❤️

  3. im curious to know why you never wash your quinoa? I've always heard that it was really important to wash it well before cooking it

  4. With over twice the amount of cholesterol in 1 egg (187 mg) as a Burger King Whopper (87 mg), I don't consider them healthy. I do love breakfast ideas though, and thank you for your videos. 💜

  5. Didn't realize you weren't vegan with a username like SIMPLY QUINOA ☹ hope one day you quit supporting industries where baby male chicks are ground up alive for us to eat eggs. Take care! 🤞

  6. Really cool channel, I don't see myself being 100% vegan either, but I would like to be mostly plant-based for health reasons. 😊

  7. I really like the second recipe you made with the strawberry milk, but I would put raspberries instead because raspberries have a lot of protein in them believe it or not. Will try this.

  8. How are there so many people that get this worked up over her using eggs on rare occasions? She’s almost completely plant based and is making a MUCH bigger difference for the animals and planet than the vast majority of people in her country.

  9. To the people so up in arms about the eggs, maybe she gets her eggs from a reputable source like a friend who raises them. I know several friends who raise chickens and those chickens have better lives than I do. Chill! Instead of jumping her case, ask. People are so touchy and judgmental.

  10. You all who don’t like the video and are up in arms about the eggs…., you can just quietly unsubscribe without announcing it because no one cares! Give the girl a break and just move on.

  11. Maybe try the recipe with aquafaba. Aquafaba whisks just like eggs :). Awesome channel 😉 sorry you get so much crap from my fellow vegans.

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