Quinoa Breakfast Bowl (Printable view)
Fluffy quinoa with yogurt, berries, banana, nuts and honey for a protein-rich, gluten-free breakfast bowl.
# What You'll Need:
→ Grains
01 - 1/2 cup uncooked quinoa
02 - 1 cup water
→ Dairy & Sweetener
03 - 1/2 cup Greek yogurt or plant-based yogurt
04 - 1 tablespoon honey or maple syrup
→ Fruits & Toppings
05 - 1/2 cup fresh berries (blueberries, strawberries, or raspberries)
06 - 1 small banana, sliced
07 - 2 tablespoons chopped nuts (almonds, walnuts, or pecans)
08 - 1 tablespoon chia seeds (optional)
09 - 1 tablespoon unsweetened shredded coconut (optional)
# Steps:
01 - Thoroughly rinse the quinoa under cold running water using a fine-mesh strainer.
02 - Combine quinoa and water in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 to 15 minutes until water is absorbed and quinoa becomes tender and fluffy.
03 - Remove the saucepan from heat. Fluff quinoa gently with a fork and let cool for several minutes.
04 - Divide the cooked quinoa evenly between two serving bowls.
05 - Spoon yogurt onto the quinoa and drizzle each bowl with honey or maple syrup.
06 - Distribute berries and banana slices over the yogurt. Sprinkle each serving with chopped nuts, chia seeds, and shredded coconut if using.
07 - Serve the assembled bowls immediately.
# Expert Advice:
01 -
- This bowl feels like eating dessert for breakfast, but it&'s pure nourishment.
- The toppings are a choose-your-own-adventure—so it never gets boring from one week to the next.
02 -
- Under-rinsed quinoa can taste bitter—so don&'t be tempted to skip this step!
- Letting the quinoa cool for a few minutes keeps your yogurt from melting into soup (unless you like it that way).
03 -
- Batch-cook quinoa the night before for grab-and-go mornings—just warm gently before assembling.
- Let everyone add their own toppings at the table for a breakfast that feels personal and fun.