Quinoa with blueberries is the perfect breakfast for me and it’s gluten-free too. Many of my patients have gluten intolerance so I often make up gluten-free recipes for them. Many years ago I made this quinoa with blueberry breakfast recipe. Then I started to eat it myself and before I knew it, I preferred it to any other breakfast.

In fact I never get tired of it and I am still eating it every morning. This breakfast gives me such sustenance that I am fine until lunch time. And I don’t need any snacks between breakfast and lunch.

Wild Icelandic Blueberries and Bilberries

There is a tradition in Iceland to pick your own wild blueberries and bilberries and preserve them for winter. As a child I picked berries every autumn so picking became the yearly tradition for me. I always freeze the berries and use them frozen for this quinoa breakfast. If I haven’t picked enough to last me through winter I use goji berries instead. 

Blueberries and bilberries are super healthy food. They’re rich in antioxidants and anti-inflammatory properties. And they’re also very high in vitamins.

Store-bought blueberries are usually sweeter than the wild blueberries or bilberries. You might not need to add any sweetener if you’re using store-bought blueberries.

I highly recommend you buy certified organic blueberries if you can since there are a lot of pesticides on normal blueberries. And those pesticides are definitely not good for your health. 

My Breakfast Quinoa with Blueberries: Gluten Free Recipe

Wild Icelandic Bilberries (I ate them all after taking this photo)

Breakfast Quinoa with Blueberries

  • 4 tbsp quinoa
  • 1/2-1 tsp cinnamon
  • 4 dl (2 cups) water
  • 1 dl (1/2 cup) blueberries or 1/2 dl goji berries
  • 1 tbsp flax seeds
  • 1/2-1 tsp unsalted butter (or olive oil if vegan)
  • 1/2-1 tsp raw honey (or maple syrup if vegan)
  • salt

  • 1. Put the quinoa, water and flax seeds in a bowl to soak over night. If you are using goji berries then include them as well. If you want to skip the soaking, add about 5 minutes to the cooking time.

    2. Next morning pour the ingredients into a saucepan and add cinnamon and salt. Simmer on low heat without the lid for about 10-15 minutes.

    3. At the end add the blueberries and heat for another half a minute.

    4. Pour the porridge into a bowl and add the butter (or olive oil) and honey and stir.

    I don’t find it necessary to use any milk with this porridge. But if you do, I recommend a plant-based milk such as oat milk or almond milk.

    About the Author

    Anna Rósa is a medical herbalist and author of the bestselling book Icelandic Herbs and Their Medicinal Uses. She’s the CEO and founder of Anna Rósa Skincare and a member of the National Institute of Medical Herbalists in UK. It’s the oldest herbalist institute in the world, founded in 1894.

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    Anna Rósa CEO and Founder of Anna Rósa Skincare