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Summer Quinoa Breakfast Bowl

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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 areΒ Berry Quinoa Breakfast BowlΒ andΒ 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 myΒ Pumpkin Spice Quinoa Breakfast Cookie.

Summer Breakfast Quinoa Bowls

6
Cals:180
Protein:4.5
Carbs:36
Fat:4
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.
Course: Breakfast, Brunch
Cuisine: American
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.
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Yield: 2 servings
Serving Size: 1 bowl

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.

Last Step:

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Nutrition

Serving: 1 bowl, Calories: 180 kcal, Carbohydrates: 36 g, Protein: 4.5 g, Fat: 4 g, Sodium: 136 mg, Fiber: 4 g, Sugar: 17 g

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40 comments on “Summer Quinoa Breakfast Bowl”

  1. This is AMAZING! Just made it, we added local pecans to the top which really helped make it. Will make all the time now!

  2. How much quinoa did yours make? Mine made about a cup, not sure if I made it right. Tasted good!!!

  3. Avatar photo
    Alexis the Makeup Girl

    I followed the instructions exactly… and the quinoa comes out "crunchy"/hard… is this the right consistency? I never know with quinoa, if I should enjoy it or not, because of the consistency! lol!

    1. I made this three times in a row, and each time it's like the quinoa did not cook. It was just milk and quinoa balls. I'm not sure what I did wrong. Any ideas?

  4. I have never made mine with almond milk…always water. can you make with almond milk and store for a few days? Will it hold?

  5. Avatar photo
    ChefCK, Indp. Advanced Sales Director for The Pampered Chef

    I LOVE grilling peaches on my grill pan! It's one of my favorites pieces in my kitchen!

  6. I made this for breakfast, and I gotta say I liked it! The texture was foreign to me, but I loved how it is only slightly sweetened. I used strawberries in place of raspberries, and the sweet tartness of the peaches and berries was great. Thumbs up, Gina!

  7. Avatar photo
    Sophia Del Gigante

    Looks absolutely delicious! Never had quinoa for breakfast- seems like now it's a good time to try it! YUM!

  8. Avatar photo
    Heather McClees

    This is just lovely! Thanks for sharing this. I truly do not like quinoa and wish I did. Do you have a tip for making it taste less bitter? No matter how many times I soak and rinse it, I can't seem to get it to taste sweet like many people say it should. Thank you:)

  9. Avatar photo
    JulesTheNorweegie

    Mighty heavens! This looks fantastic πŸ˜€ Beautiful photos πŸ™‚ I love how versatile quinoa is πŸ™‚ x

  10. This looks very delicious! (like everything on your site!!)

    i don't have time in the morning though to cook something for that long.

    is it possible to cook it and then in the morning reheat it and just add fruit?

    or how would you make this if you wanted to prepare it before hand? cook quinoa in the morning and then add milk?

    help please, you are an amazing cook πŸ™‚

    1. Avatar photo
      Skinnytaste Gina

      Sure, as I do with oats I cook them in water and sugar if desired then refrigerate. Reheat the next day with milk and top with fruit. Enjoy!

  11. Avatar photo
    Blanca Carbajal Gonzalez

    What brand of quinoa do you use? Mine isn't as "pearly"…or maybe I am over cooking it?

  12. Avatar photo
    Katherine Toscana

    This looks great! Peaches aren't in season here in Australia. Do you have any replacement suggestions?

    http://www.glutesandladders.com

  13. Good recipe but do not use blue diamond brand almond milk! It has carrageenen:/ not so good ingredient! I suggest making your own or looking for an almond milk that doesn't have that ingredient in it. http://ohsheglows.com/2013/01/07/carrageenan-in-our-food/

    1. Avatar photo
      Skinnytaste Gina

      I did extensive research on carageenan with a registered dietician; there are 2 kinds of carrageenan, native and degraded. The carrageenan that is used in the Almond Breeze formula is not to be confused with the degraded version that is chemically different. Hope that puts you at ease.

    2. Avatar photo
      Skinnytaste Gina

      Here's an interesting article written by Carrots n Cake on the subject, again if I thought it was harmful I wouldn't eat it.

      http://carrotsncake.com/2013/06/whats-up-with-carrageenan-phytoestrogens.html

      1. I know this is old, but I checked out that article and it was sponsored by Silk and that is where the answers came from. Do your research everyone. A lot of that info was also not correct. There are a lot of conflicting studies (especially outside the US). The blogger also stated all of her research came from Silk…so, conflict of interest anyone?

    3. I wish I could find a heavy cream in the USA that is NOT thickened with carageenan! Not because I'm worried about its effects (hadn't heard about those concerns until I read these comments) but because I'd prefer the taste and texture of cream that is thickened naturally with a higher milk fat content. Even organic cream here has carageenen (which is derived from seaweed I think).

  14. Avatar photo
    Kate @ Babaganosh.org

    What a great way of getting some protein into your breakfast! I make oatmeal every day because I love the combination of milk, honey/agave syrup, granola, and fresh fruit in my breakfast… I bet I would love the same combination with quinoa and it would make my breakfast a little healthier due to the protein!