Midweek Meal

Midweek Meal

Vanilla Quinoa and Roasted Blueberry Breakfast Bowl
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Vanilla Quinoa and Roasted Blueberry Breakfast Bowl

Yields: 4 servings | Serving Size: 1/2 cup|Calories: 228| Previous Points: 4| Points Plus:  6| Total Fat: 6 g | Saturated Fat: 3 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 65 mg | Carbohydrates: 36 g | Dietary Fiber: 5 g | Sugars: 7 g | Protein: 6 g |


  • 1 cup quinoa
  • 2 cups water
  • 1 tablespoon vanilla
  • 2 cups fresh or frozen blueberries
  • 1 tablespoon coconut oil, melted
  • 1/2 teaspoon cinnamon
  • Sea salt, to taste


Preheat oven to 400 degrees F.

Combine the quinoa, water and vanilla in a saucepan with a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes until liquid is absorbed.

Toss the blueberries with the coconut oil and cinnamon. Spread on a parchment lined baking sheet (don’t skip the parchment!) Roast until soft and bubbly, about 15 minutes.

Serve the quinoa topped with the roasted blueberries. Top with a few fresh blueberries, coconut, or slivered almonds if desired.