Quinoa Blueberry Breakfast Cookies Recipes

BLUEBERRY BREAKFAST COOKIES

Steps:

• Preheat oven to 375°. Line 2 baking sheets with parchment paper.
• In a large bowl, whisk together flour, salt, and baking soda. Set aside. In the bowl of a stand mixer, cream together butter and brown sugar until smooth. Add in the eggs and vanilla extract. Add the applesauce and mix until combined.
• Slowly add the dry ingredients into liquid ingredients and mix until combined. Add the oats and mix to combine. Gently fold in the quinoa, blueberries and white chocolate chips.
• Spoon dough in 1-tablespoon portions onto prepared sheets, spacing 1" apart.
• Bake cookies until golden, 12-15 minutes. Transfer cookies to a wire rack and let cool.

BLUEBERRY LEMON BREAKFAST QUINOA

Steps:

• Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
• Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
• Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.

QUINOA BLUEBERRY BREAKFAST COOKIES

Steps:

• In small saucepan, cook quinoa in water. Fluff with a fork and let cool.
• Preheat oven to 350.
• In a large bowl, combine dry ingredients. Stir in egg, honey, yogurt, oil and vanilla until just blended.
• Gently fold in quinoa and blueberries.
• Drop batter by 2 tablespoons onto prepared baking sheets, spacing 2 inches apart.
• Bake in preheated oven for 12-15 minutes or until just set in the center.