Quinoa Breakfast Bowl (Printable)
Fluffy quinoa topped with yogurt, berries, banana and nuts for a quick, protein-rich gluten-free breakfast.
# What You 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 assorted 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
# How To Make:
01 - Rinse the quinoa thoroughly under cold running water using a fine-mesh strainer.
02 - In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes until the water is fully absorbed and the quinoa is tender.
03 - Remove the saucepan from heat. Fluff quinoa gently with a fork and allow to cool for several minutes.
04 - Divide the cooked quinoa evenly between two serving bowls.
05 - Spoon the yogurt over each bowl and drizzle with honey or maple syrup.
06 - Arrange the fresh berries and banana slices on top. Sprinkle with chopped nuts, chia seeds, and shredded coconut as desired.
07 - Serve immediately for optimal freshness and flavor.
# Expert Tips:
01 -
- You can toss together almost any fruit or nut lingering in your kitchen for a bowl that feels new every time.
- It's a satisfying breakfast that's energizing but won't weigh you down.
02 -
- Skipping the rinse on quinoa once left my bowl with a stubbornly bitter taste—don’t make my mistake.
- Letting the quinoa cool just a few minutes before topping is the trick to keeping your yogurt from melting away.
03 -
- Always use a fine-mesh strainer for quinoa—nothing else removes all of the saponin bitterness.
- If your yogurt is too thick, loosen it with a dash of milk before pouring for a silkier bowl.