This quinoa breakfast bowl with blueberries and almonds will be your new favorite quick and easy breakfast.
Not only is it packed with protein and nutrients, but it also offers a delightful combination of flavors and textures. Whether you're looking for a healthy start to your day or a delicious on-the-go option, this breakfast bowl is sure to satisfy your cravings.
This quinoa breakfast bowl is a versatile, healthy meal option that can be enjoyed cold or hot. It can be prepared by storing your cooked quinoa in the fridge. When you're ready for breakfast, add a cup of quinoa to a serving dish, add blueberries, hemp seeds, almonds, and a fresh splash of almond milk, making it a no-cook breakfast.
I've been loving quinoa breakfast bowls lately. They're good for you and more importantly, they taste delicious!
If you are looking for a savory quinoa breakfast bowl, you'll love my Quinoa Breakfast Bowl with Asparagus Recipe.
- Quinoa. Cooked and cooled day-old quinoa is best.
- Cinnamon. This aromatic ingredient will give it a nice flavor.
- Pure maple syrup. Adds sweetness.
- Pinch of salt. To balance out the sweetness.
- Hemp seeds. For protein.
- Almonds. For protein, flavor, and crunch.
- Blueberries. Will have natural sweetness and vitamins.
- Almond Milk. Use freshly made almond milk when possible.
See the recipe card for quantities.
How to Make A Quinoa Breakfast Bowl
This quinoa breakfast bowl recipe is so easy. There's no special equipment needed. As long as you have your quinoa prepped in the fridge, it's only a matter of minutes to make.
Add the cooked and cooled quinoa, cinnamon, maple syrup, and pinch of salt to a mixing bowl.
Give it a thorough mix to combine ingredients.
Place your seasoned quinoa in a serving dish. Add hemp seeds.
Add the blueberries and almonds. Pour in the almond milk. Enjoy like a healthy cereal.
Tip: when adding almond milk, I like to add half a cup of it to the mixture. Avoid adding too much milk, as it may overpower the other flavors. It's best to use fresh almond milk or a brand that you enjoy drinking without needing to mask its taste, as the almond milk will also serve as a base for the recipe.
This recipe is so great because of its versatility. As mentioned before, you can enjoy this quinoa breakfast bowl cold or hot. Here are other ideas to change up the flavors.
- Fruit - instead of blueberries, add fresh strawberries, peaches, or diced apples
- Seeds - try flax seeds or chia seeds
- Nut butter - add in a dollop of almond, peanut, or cashew butter for more protein
Enjoy this breakfast bowl hot: combine the cooked quinoa with almond milk and spices in a small saucepan. Cook only till well warmed. Serve with almonds, hemp seeds, and fresh blueberries.
This dish can always be elevated or made simple. Try these swaps and variations.
- Protein-packed - add a scoop of Greek-style yogurt or a dollop of almond butter.
- Deluxe - add strawberries, blueberries, and raspberries for a triple berry flare.
- Kid-friendly - let the kiddos be hands-on by allowing them to choose their toppings.
See this savory version of this recipe!
Any leftovers can be stored in a container with a lid and placed in the fridge for up to 3 days.
Prepare the quinoa ahead of time and store it in the refrigerator. Take out a cup, top with your preferred fruit and nuts, then drizzle with milk when you're ready for a simple and quick breakfast.
1.) In a saucepan, combine 1 cup quinoa with 2 cups of water and bring it to a boil.
2.) Once it boils, reduce the heat to a simmer, cover the pan, and cook the quinoa for 15 to 20 minutes, or until it's cooked through and the liquid has been completely absorbed.
3.) Remove from heat and let it sit covered for an additional 5 minutes.
4.) Place the cooked quinoa in a container with a lid and put it in the fridge to cool for a couple of hours. This step will create fluffy quinoa. Feel free to do this step the day before.
Prepare the quinoa ahead of time and keep it chilled. When you are ready to eat, simply scoop out the required amount and serve it cold with toppings and milk to make a nutritious cereal. Alternatively, you can reheat it in a saucepan with your preferred milk to make a warm and hearty porridge.
Looking for other recipes like this? Try these:
QUINOA BREAKFAST BOWL WITH BLUEBERRIES AND ALMONDS
- 1 cup quinoa
- 2 cups water
- pinch of salt
- ½ teaspoon cinnamon
- 2 tablespoons pure maple syrup
- 2 tablespoons hemp seeds, divided
- ½ cup chopped whole almonds, raw, unsalted, divided
- ½ cup fresh blueberries, divided
- 1 cup almond milk (preferably fresh), divided
Cook the Quinoa
- Put 1 cup of quinoa and 2 cups of water in a saucepan and bring to a boil.
- Once it boils, reduce the heat to a simmer, cover the pan, and cook the quinoa for 15 to 20 minutes, or until it's cooked through and the liquid has been completely absorbed.
- Turn off the heat. Leave it covered for five more minutes.
- Transfer the cooked quinoa to a container with a lid and place it in the fridge to cool for a couple of hours. This step will create fluffy quinoa. Feel free to do this step the day before.
Build the Quinoa Breakfast Bowl
- Place the cold quinoa into a mixing bowl. Add a pinch of salt, cinnamon, and maple syrup. Mix to combine ingredients.
- Divide the seasoned quinoa into 2 serving bowls.
- Add 1 tablespoon of hemp seeds to each bowl.
- Add ¼ cup of chopped almonds to each bowl.
- Top with fresh blueberries.
- Add ½ cup of almond milk to each bowl ( or to the desired amount)
- Enjoy right away.