Breakfast Quinoa Bowl

by Monique

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!

Breakfast quinoa bowl topped with berries, coconut and almond butter with another bowl in the background.

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.

Quinoa uncooked in pot.

Fluff with a fork and top with your favorite toppings.

Cooked quinoa in pot.

I like to top mine with a dash of cinnamon, fresh berries, coconut, almonds, and a drizzle of almond butter.

Enjoy!

Overhead, two bowls filled with breakfast quinoa topped with berries and almond butter.

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.
How To Store?

Store in an airtight container in the refrigerator for up to a week.

Can You Freeze Quinoa Bowls?

Yes, you can freeze quinoa for up to 3 months in an airtight container. Make sure to allow it to cool completely before storing.

Close up, breakfast quinoa bowl topped with berries, coconut, and almond butter.

Other Nutritious Breakfast Options:

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 topped with berries, coconut and almond butter with another bowl in the background.

Breakfast Quinoa Bowl

This Breakfast Quinoa Bowl is a simple, hearty plant-based breakfast or snack. Made with 6 simple ingredients and naturally sweetened this easy breakfast is sure to be a hit!
Prep Time 5 mins
Total Time 25 mins
Course Breakfast
Cuisine Gluten-free, Vegan
Servings 2 servings

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. 

Nutrition

Calories: 204kcalCarbohydrates: 34gProtein: 7gFat: 4gSaturated Fat: 1gSodium: 166mgPotassium: 239mgFiber: 4gSugar: 5gCalcium: 190mgIron: 2mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens

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