This Breakfast Quinoa Bowl is a simple, hearty plant-based breakfast or snack. Made with 6 simple ingredients and naturally sweetened this easy recipe is sure to be a hit!
Quinoa for breakfast? It might sound strange but once you taste this Quinoa Breakfast Bowl you will quickly change your mind! It’s a simple, yet satisfying and hearty breakfast that will keep you full and is packed with nutrients.
I certainly did not grow up eating a Quinoa Breakfast Bowl every morning. In fact I never had quinoa until my mid twenties. Once I discovered it I fell in love. It’s fluffy texture and nutty flavor is honestly to die for.
Quinoa is a very nutrient dense grain that is also gluten-free, high in protein, fiber and iron. You can use it as a rice replacement in a savory dish or sweeten it up for breakfast. It really is a very versatile grain!
Ingredient Notes:
- Quinoa – White Quinoa works best for this recipe.
- Almond Milk – Any plant milk will do just reach for the unsweetened unflavored kind to ensure you can control the sugars.
- Cinnamon & Nutmeg – These add that classic breakfast flavor!
- Vanilla – I generally use pure vanilla extract and love a good quality vanilla.
- Maple Syrup – Make sure to use pure maple syrup. I love the flavor of Grade A. If you don’t have this on hand any other sweetener will work such as agave or coconut sugar.
- Toppings – Whatever toppings you fancy will work. I love mine with fruit, a nut butter of some sort, coconut and sliced almonds. This combo is pure bliss!
How To Make:
In a medium sized saucepan add your quinoa, almond milk, cinnamon, nutmeg, vanilla and maple syrup. Stir until all ingredients are incorporated. Bring to a bowl over medium high-heat. Once boiling immediately turn to low and bring to a simmer.
Cover and simmer for 15 minutes. Take off heat and allow to set for an additional 10 minutes with the lid on.
Fluff with a fork and top with your favorite toppings.
I like to top mine with a dash of cinnamon, fresh berries, coconut, almonds, and a drizzle of almond butter.
Enjoy!
Variations:
- Peanut Butter, Jelly & Banana – Top your bowls with these classic flavors for a fun and tasty breakfast. This one is a great combo for the kids to enjoy as it’s flavors they know and recognize.
- Cinnamon Apple – Add diced apples during the cooking process to simmer with the quinoa. Top with extra cinnamon and stewed apples for an even tastier bowl.
- Chocolate Lovers – Add 1 tbsp. cocoa powder and a small handful of vegan chocolate chips during the cooking process. This will create a delicious chocolate infused quinoa bowl. Top with peanut butter, bananas and more chocolate of course.
Store in an airtight container in the refrigerator for up to a week.
Yes, you can freeze quinoa for up to 3 months in an airtight container. Make sure to allow it to cool completely before storing.
Other Nutritious Breakfast Options:
- Healthy Oatmeal Blender Pancakes
- Overnight Vegan Chia Seed Pudding
- Apple Cinnamon Oatmeal
- Vegetable Breakfast Hash
If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Breakfast Quinoa Bowl
Ingredients
- 1 cup unsweetened almond milk
- ½ cup quinoa
- 1 tbsp. pure maple syrup
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ½ tsp. vanilla
Optional Toppings:
- dash of cinnamon
- unsweetened coconut flakes
- sliced almonds
- raspberries
- blueberries
- strawberries
- almond butter
Instructions
- In a medium sized saucepan add your quinoa, almond milk, cinnamon, nutmeg, vanilla and maple syrup.
- Stir until all ingredients are incorporated. Bring to a bowl over medium high-heat.
- Once boiling immediately turn heat to low and bring to a simmer. Cover and simmer for 15 minutes.
- Take off heat and allow to set for an additional 10 minutes with the lid on.
- Fluff with a fork and top with your favorite toppings.
- I like to top mine with a dash of cinnamon, fresh berries, coconut, almonds, and a drizzle of almond butter.
- Enjoy!
Notes
- These are great for a prepped breakfast. Prepare the night before and enjoy in the morning. Just make sure to store them in an airtight container.
- The maple syrup can be replaced with something like coconut sugar or agave if needed.