Here in Phoenix, it is HOT. I love smoothies and no-bake granola bites, but sometimes I want something different. I love taking advantage of berries being in season and I love them fresh and raw. One of my favorite filling, high protein, cold breakfasts is Quinoa with Berries.
I usually cook grains at the beginning of the week and then use them in a variety of ways during the week. It’s a time-saving trick I use to make sure meals don’t take more than 15-30 minutes during the week. To learn more about my tricks look here.
Summer Berry Quinoa Salad Recipe
- 3 cups cold cooked quinoa (learn how to make quinoa with this helpful video.)
- 1/2 cup each blackberries, raspberries, blueberries, and/or sliced straw
- 1/4 cup thinly sliced fresh mint leaves
- 1 tbsp honey (optional)
Mix all ingredients together and enjoy immediately or store in an airtight container in the fridge for up to 3 days.
Easy right? I love it. The best part is this is under 250 calories, 8.5g protein, 45g carbs, almost 11g fiber and full of nourishing nutrients per serving!
Quinoa is the only plant source of complete protein (the only animal source is an egg), rich is the omega 3 form ALA, twice the amount of calcium than is found in whole grain wheat, and rich in manganese, tryptophan, magnesium, folate, and phosphorus.
Berries are well known for their rich antioxidant properties are low in calories, high in fiber and vitamins C and K, and most importantly, delicious!
Definitely a powerful way to start your day.