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Berry Quinoa Breakfast Bowls, a healthy bowl that’s easy to make and a great way to get your daily intake of fruit.
Berry Quinoa Breakfast Bowls
You can make the quinoa ahead and keep it refrigerated (or frozen) for when you’re ready to eat for a quick breakfast on the go!
I’m on a breakfast bowl kick lately, usually I start my mornings with something savory but yesterday I was in the mood for something sweeter, so I made these instead. I cooked the quinoa in almond milk and cinnamon, then added some more warmed almond milk to my bowls when I was ready to eat. I topped mine with a touch of honey and hemp seeds but you can use pepitas, sunflower seeds or even nuts instead.
Berry Quinoa Breakfast Bowls
A healthy breakfast bowl packed with protein, antioxidants, vitamins, nutrients and fiber. These are easy to make and a great way to get your daily intake of fruit. You can make the quinoa ahead and keep it refrigerated (or frozen) for when you're ready to eat for a quick breakfast on the go!
Yield: 2 servings
Serving Size: 1 bowl
Ingredients
- 1/4 cup uncooked pre-washed quinoa, or rinse well under water
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 2 tsp honey
- 1 medium banana, sliced
- 6 strawberries, sliced
- 1/2 cup blueberries
- 2 tsp hemp seeds, pepitas or nuts
- 1/4 cup warmed almond milk
Instructions
- Fill a small pot of almond milk, cinnamon and vanilla, bring to a boil, reduce heat to a simmer, add quinoa, cover and cook on low until liquid evaporates, about 20 to 25 minutes.
- Fluff with a fork.
- Divide the hot quinoa in 2 bowls, top each with sliced fruit and hemp seeds, drizzle with honey and add warm milk if desired.
Last Step:
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Serving: 1 bowl, Calories: 240 kcal, Carbohydrates: 47 g, Protein: 6 g, Fat: 4.5 g, Saturated Fat: 0.2 g, Sodium: 95 mg, Fiber: 6 g, Sugar: 23 g