Protein Packed Quinoa Breakfast Bowl
350kcal
Ingredients
- 1 cup quinoa dry, rinsed well
- 2 cups water for cooking
- 2 cups mixed berries fresh or frozen, such as strawberries, blueberries, raspberries
- 2 bananas medium, sliced
- 1/2 cup nuts chopped, such as almonds or walnuts, unsalted
- 4 tablespoons honey or maple syrup for vegan option
- 1 teaspoon cinnamon ground
- 1 cup Greek yogurt optional, plain, for serving (1/4 cup per bowl)
Equipment
- Saucepan
- Fine-mesh strainer
- mixing bowls
Method
- Rinse the quinoa under cold water in a fine-mesh strainer for 1-2 minutes.
- In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed.
- Fluff quinoa with a fork and let cool slightly.
- Divide quinoa into 4 bowls.
- Top each with sliced banana, mixed berries, chopped nuts, a drizzle of honey, and a sprinkle of cinnamon.
- Add a dollop of Greek yogurt if using.
- Serve immediately.
Nutrition
Serving1BowlCalories350kcalCarbohydrates45gProtein12gFat12gSaturated Fat2gPolyunsaturated Fat4gMonounsaturated Fat5gSodium50mgPotassium600mgFiber7gSugar15gVitamin A200IUVitamin C20mgCalcium150mgIron3mg
Notes
Extra tips: Toast the nuts in a dry pan for 2-3 minutes for deeper flavor. If your quinoa is too dry, stir in a bit of almond milk post-cooking. For creamier texture, cook in milk instead of water. Watch the simmer—too high and it boils over. If berries are tart, add extra honey. And always taste as you go; adjust sweetness to your liking.
Variations keep things fresh! For a tropical twist, swap berries for mango and pineapple, add coconut flakes. Chocolate lover? Stir in cocoa powder and top with dark chocolate chips. Savory version: Skip sweets, add avocado, eggs, and veggies like spinach or tomatoes for a brunch vibe. Nut-free? Use seeds like chia or pumpkin. Vegan? Ditch yogurt or use plant-based.
Make-ahead options are a lifesaver. Cook quinoa Sunday night, portion into containers, and add toppings morning-of. Prep fruits the night before, but slice bananas last to prevent browning (lemon juice helps). Full bowls can be made 24 hours ahead if stored properly.
What to serve with this quinoa breakfast bowl? Pair with a green smoothie for extra veggies, or coffee/tea for a caffeine kick. For brunch, add whole-grain toast or yogurt parfait. It's standalone, but fresh juice complements the fruits nicely.
Recipe FAQ: Is quinoa gluten-free? Yes, naturally! How do I know if quinoa is cooked? When water's absorbed and it's fluffy. Can I use instant quinoa? Sure, but adjust time. Is this keto-friendly? Not really, due to carbs, but low-carb swaps possible. What's the best quinoa type? White for mild flavor, red for nuttier. Can kids eat this? Absolutely—customize sweetness. How to make it lower calorie? Reduce nuts and honey. Any allergies? Nut-free variation above. Why rinse quinoa? To remove saponins. Can I microwave it? Yes, for reheating.
There you have it, folks—this quinoa breakfast bowl is simple, nutritious, and downright delicious. Give it a try this week; I promise it'll become your new favorite. If you make it, snap a pic and tag me—I'd love to see your creations. Happy cooking!