Quinoa Breakfast Bowl

If you like your breakfast healthy, delicious and absolutely filling, then this loaded quinoa breakfast bowl is going to be a great fit for your lifestyle. It’s nutritious and satisfying, and it’s really quite easy to make.

This quinoa breakfast bowl will keep you full until lunch, and of course it can be eaten as a healthy lunch as well—there’s no rule that says this bowl is only for breakfast! No matter when you enjoy your breakfast quinoa bowl, your body will appreciate that you did.

Ingredients for a Quinoa Breakfast Bowl

• Water: Note that the water is used in two different steps, so you don’t want to add all of it to the pan when you cook the quinoa.
• Tri-colored quinoa: Quinoa is a seed that’s cooked and eaten like a grain. It contains all the essential amino acids, making it a complete protein.
• Dried goji berries or cranberries: Goji berries are delicious and packed with nutrition, but they can be hard to find, so you can always use dried cranberries.
• Banana: Choose a banana that’s ripe but not turning brown. You want it to have some decent texture.
• Unsweetened almond milk: You’ll want to stick with unsweetened almond milk, as you will be adding plenty of sweetness with several other ingredients.
• Maple syrup: Speaking of sweetness, here comes the maple syrup. It’s an ideal way to enhance the flavor of this recipe.
• Ground cinnamon: Cinnamon adds its signature warmth when mixed in with the quinoa.
• Vanilla extract: Just 1/8 teaspoon of vanilla extract adds warmth and flavor.
• Blueberries: The blueberries can be fresh or frozen, but you’ll want to let them thaw completely if you’re using the latter.
• Walnuts: The walnuts should be chopped into relatively small pieces that will mix into the bowl well.
• Almonds: For the almonds, ideally you can buy them already slivered, but if need be, just go ahead and chop them yourself.
• Pumpkin seeds: The tablespoon of fresh pumpkin seeds adds some welcome flavor along with protein and nutrients.
• Optional toppings: Additional unsweetened almond milk and maple syrup can help with both the texture and the flavor of this filling breakfast bowl.

Directions

Step 1: Cook the quinoa

In a small saucepan, bring 1/2 cup of the water to a boil, then add the quinoa. Reduce the heat and simmer, covered, until all the liquid has been absorbed, 12 to 15 minutes.

Step 2: Prepare the fruit

Meanwhile, soak the berries in the remaining 1/4 cup water for 10 minutes, then drain the liquid. Halve the bananas crosswise, then slice up one banana half and mash the other.

Step 3: Mix in the liquid ingredients

Quinoa Breakfast Bowl Variations

• Add some spice: A few dashes of cayenne pepper will accentuate the sweet flavors in this quinoa breakfast bowl, while adding a bit of a kick as well.
• Use honey: If you don’t have maple syrup, you can use honey instead, just had a bit more almond milk with the honey, so the consistency of the bowl remains the same.
• Skip the nuts: If you have a nut allergy, you can use soy milk, and leave out the walnuts and almonds. Compensate by adding in more pumpkin seeds and potentially other seeds as well, like sunflower seeds.

How to Store a Quinoa Breakfast Bowl

Unfortunately, breakfast quinoa bowls just don’t keep well. The banana, in particular, will start to turn on you quickly, so you’ll want to make your loaded quinoa breakfast bowl shortly before you eat it.

Quinoa Breakfast Bowl Tips

Why does my quinoa taste bitter?

Quinoa contains a natural substance called saponin, which has a bitter taste. Most (but not all) packaged quinoa has been rinsed to remove this coating. If the quinoa has not been pre-rinsed, simply rinse it under cold water in a fine-mesh strainer until the water runs clear.

What are goji berries?

Goji berries, also called wolfberries, have been used in traditional Chinese medicine for thousands of years. They’re an excellent source of antioxidants, beta carotene, iron and vitamin C.

I don’t think of quinoa as a breakfast food

Quite versatile, quinoa can be cooked as a breakfast porridge, used in a stir-fry served for dinner or added to soups and stews.