Quinoa Breakfast Bowl (Printable)
Protein-packed quinoa bowl with yogurt, berries, banana, nuts and honey for a nourishing gluten-free breakfast.
# What You'll Need:
→ Grains
01 - 1/2 cup quinoa, uncooked
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, such as blueberries, strawberries, or raspberries
06 - 1 small banana, sliced
07 - 2 tablespoons chopped nuts, such as almonds, walnuts, or pecans
08 - 1 tablespoon chia seeds, optional
09 - 1 tablespoon unsweetened shredded coconut, optional
# Method:
01 - Place quinoa in a fine-mesh strainer and rinse under cold running water to remove any bitterness.
02 - Add quinoa and water to a saucepan. Bring to a boil over medium heat, then reduce heat to low. Cover and simmer for 12 to 15 minutes, until the water is absorbed and quinoa is tender.
03 - Remove saucepan from heat. Fluff the quinoa gently with a fork and let it cool for several minutes.
04 - Divide the quinoa evenly between two serving bowls.
05 - Spoon yogurt onto each bowl. Drizzle with honey or maple syrup, then arrange fresh berries and banana slices on top.
06 - Scatter chopped nuts, chia seeds, and shredded coconut over the bowls as desired. Serve immediately.
# Expert Hints:
01 -
- Every spoonful feels like the best parts of a breakfast parfait and a nourishing grain bowl combined for a fresh start.
- It’s endlessly flexible, so no two mornings have to taste the same.
02 -
- If you forget to rinse the quinoa, its bitterness is impossible to ignore.
- Cooling the quinoa for a few minutes keeps the yogurt from melting into a puddle.
03 -
- Let the quinoa cool just enough before layering so the toppings stay bright and fresh.
- Don’t hesitate to use frozen berries in a pinch—they thaw beautifully atop warm grains.