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Quinoa Breakfast Bowls

Quinoa Breakfast Bowls

Start a new day with a hot bowl of sweet nuttiness. Quickly toasting sunflower seeds and quinoa in canola oil first helps their nutty flavors come through.


  • 1 tablespoon canola oil, divided 15 mL
  • 1/4 cup sunflower seeds 60 mL
  • 1 1/4 cups dry quinoa 310 mL
  • 2 1/2 cups water 625 mL
  • 1 tablespoon golden raisins, cut in half 15 mL
  • 1/4 teaspoon salt 1 mL
  • 1/2 teaspoon vanilla extract 2 mL
  • 1 tablespoon honey 15 mL


  1. In medium skillet, heat 1 teaspoon (5 mL) canola oil over medium high heat and add sunflower seeds. Cook for 1-2 minutes or until seeds begin to lightly brown, then set aside on separate plate.
  2. In saucepan, add 2 teaspoons (5 mL) canola oil, then quinoa and cook for 3 minutes or until quinoa begins to lightly brown.
  3. Slowly add water, raisins and salt. Bring to a boil, then reduce heat to medium low, covering and cooking for 15 minutes or until water has absorbed.
  4. Remove from heat and stir in vanilla extract.
  5. Spoon quinoa into four cereal bowls, drizzling evenly with honey, and sprinkle with toasted sunflower seeds.

Yield: 4 servings (about 3 cups/750 mL)
Serving size 3/4 cup (175 mL)

Nutritional Analysis Per Serving: Calories 310 Total Fat 10 g Saturated Fat 0.5 g Cholesterol 0 mg Carbohydrates 42 g Fiber 15 g Sugars 7 g Protein 11 g Sodium 160 mg Potassium 332 mg


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