Quinoa Breakfast Bowl with Almond Milk and Fruit

Discover your new favorite protein-packed breakfast with this nourishing Quinoa Breakfast Bowl that proves healthy eating can be absolutely delicious.

This creamy, warming bowl combines fluffy quinoa with creamy almond milk and a rainbow of fresh fruits for a breakfast that tastes like comfort food but fuels your body like a superfood.

With complete proteins, fiber, and natural sweetness, this satisfying bowl will keep you energized all morning long. Plus, it’s naturally gluten-free and easily customizable with your favorite seasonal fruits and toppings.

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Quinoa Breakfast Bowl with Almond Milk and Fruit

Course Breakfast

Cuisine American

Keyword Almond Milk, Berries, Quinoa

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 2

Calories 295kcal

Ingredients

• 1 cup cooked quinoa about 1/3 cup dry quinoa
• 1 cup unsweetened almond milk
• 1 medium banana sliced
• 1/2 cup fresh berries blueberries, strawberries, or raspberries
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons chopped almonds or walnuts
• 1 tablespoon chia seeds
• 1 tablespoon shredded coconut unsweetened
• 1/4 teaspoon sea salt
• Additional fresh fruit for topping

Instructions

• Cook quinoa (if not prepared): Rinse 1/3 cup dry quinoa and cook in 2/3 cup water. Bring to boil, reduce heat, cover and simmer for 15 minutes until water is absorbed. Fluff with fork and let cool slightly.
• Prepare the quinoa mixture: In a medium saucepan, combine cooked quinoa, almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and sea salt.
• Heat the mixture: Bring to a gentle simmer over medium-low heat, stirring occasionally. Cook for 5-7 minutes until mixture thickens slightly and becomes creamy.
• Prepare toppings: While quinoa heats, slice banana, wash berries, and measure out nuts, seeds, and coconut.
• Serve warm: Divide the warm quinoa mixture between two bowls.
• Add toppings: Top each bowl with sliced banana, fresh berries, chopped nuts, chia seeds, and shredded coconut. Drizzle with additional maple syrup if desired.
• Serve immediately: Enjoy while warm for the best texture and flavor.

Notes

Nutritional Information (per serving)

• Calories: 295
• Protein: 9g
• Carbohydrates: 52g
• Fat: 8g
• Fiber: 7
• Sodium: 180mg

Equipment Needed

• Regular Equipment: Medium saucepan, fine-mesh strainer, measuring cups and spoons, wooden spoon
• Extra Equipment: None

Cooking Tips

• Cook quinoa in advance and store in refrigerator for quick breakfast assembly
• Use a 2:1 ratio of liquid to dry quinoa for best texture
• Stir gently to avoid breaking up the quinoa grains
• Adjust liquid amount for desired consistency – add more almond milk for thinner consistency
• Toast nuts beforehand for extra crunch and flavor

Possible Substitutions

• Quinoa: Use rolled oats, millet, or brown rice for different grains
• Almond milk: Try oat milk, coconut milk, or regular milk
• Maple syrup: Substitute with honey, agave, or stevia to taste
• Fruits: Use any seasonal fruits like diced apples, pears, or stone fruits
• Nuts: Try pecans, pistachios, or sunflower seeds
• Spices: Add cardamom, ginger, or pumpkin pie spice for variety
• Protein boost: Stir in protein powder or Greek yogurt after cooking