Summer Quinoa Breakfast Bowl

These Summer Quinoa Breakfast Bowls are my favorite! Served as a warm cereal topped with fresh fruit and a drizzle of honey. A healthy protein packed breakfast.

These Summer Quinoa Breakfast Bowls are my favorite! Served as a warm cereal topped with fresh fruit and a drizzle of honey. A healthy protein packed breakfast.Summer Quinoa Breakfast Bowl

Of all the ways to eat quinoa, breakfast bowls take the win. A few more I love making are Berry Quinoa Breakfast Bowl and Quinoa Huevos Rancheros.

These Summer Quinoa Breakfast Bowls are my favorite! Served as a warm cereal topped with fresh fruit and a drizzle of honey. A healthy protein packed breakfast.

I cook the quinoa in almond milk sweetened with just a touch of brown sugar (you can use any sweetener or omit if you wish) and serve it with extra warmed milk on the side. That’s just my preference, if you prefer your cereal thicker you can add less milk. Using almond milk makes this a great dairy-free, gluten-free breakfast option for people with allergies.

These Summer Quinoa Breakfast Bowls are my favorite! Served as a warm cereal topped with fresh fruit and a drizzle of honey. A healthy protein packed breakfast.

And for a Fall inspired bowl of quinoa cereal, you can also try my Apples and cinnamon breakfast quinoa which is equally delicious! I also love my Pumpkin Spice Quinoa Breakfast Cookie.

These Summer Quinoa Breakfast Bowls are my favorite! Served as a warm cereal topped with fresh fruit and a drizzle of honey. A healthy protein packed breakfast.
Print
Did you make this recipe?

Summer Breakfast Quinoa Bowls

6
6
3
SP
180
Calories
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Yield: 2 servings
COURSE: Breakfast, Brunch
CUISINE: American
Of all the ways to eat quinoa, these Summer Quinoa Breakfast Bowls are my favorite! Served as a warm cereal topped with fresh fruit and a drizzle of honey. A healthy protein packed breakfast.

Ingredients

  • 1 small peach, sliced
  • 1/3 cup uncooked quinoa, rinsed well
  • 2/3 + 3/4 cup almond milk
  • 1/2 tsp vanilla extract
  • 2 tsp brown sugar, or sweetener of your choice
  • 12 raspberries
  • 14 blueberries
  • 2 teaspoons local honey

Instructions

  • In sauce pan cook combine quinoa and 2/3 cup almond milk, vanilla and brown sugar.
  • Cook on medium heat and bring to boil for five minutes.
  • Lower the heat to low and cover.
  • Cook for 15 to 20 minutes, or until easily fluffs with a fork.
  • Meanwhile, heat a grill pan and spray with oil.
  • Grill the peaches to bring out their sweetness 2 to 3 minutes; set aside.
  • Warm the remaining almond milk.
  • Divide the cooked quinoa between 2 bowls then pour in warmed almond milk.
  • Top with peaches, raspberries and blueberries and drizzle each with 1 teaspoon of honey.

Nutrition

Serving: 1bowl, Calories: 180kcal, Carbohydrates: 36g, Protein: 4.5g, Fat: 4g, Sodium: 136mg, Fiber: 4g, Sugar: 17g
Blue Smart Points: 6
Green Smart Points: 6
Purple Smart Points: 3
Points +: 5
Keywords: breakfast quinoa, breakfast quinoa bowl, quinoa breakfast, quinoa breakfast bowl, quinoa breakfast bowls