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.
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.