A bright, healthy breakfast that is quick to make.
This Berry Quinoa Breakfast Bowls recipe is simple and good for mornings. Quinoa gives protein and berries give vitamins. If you like baked berry breakfast ideas, try a similar sweet option like blueberry buttermilk breakfast cake for another treat.
Why make this recipe
Make this recipe because it is quick, healthy, and filling. It keeps you full longer than cereal. It is also easy to change with what you have. If you want another simple bake with berries, see blueberry cottage cheese breakfast bake for more ideas.
How to make Berry Quinoa Breakfast Bowls
This section shows what you need and how to cook it.
Ingredients :
1 cup quinoa (Rinse well to remove bitterness.), 2 cups water or almond milk (Almond milk adds creaminess.), 1 cup mixed berries (Can use fresh or frozen.), 1 tablespoon honey or maple syrup (Adjust sweetness to taste.), 1 teaspoon vanilla extract (Adds flavor.), 1 tablespoon chia seeds (Optional, adds thickness and fiber.), pinch salt, sliced banana (For added creaminess.), nuts (like almonds or walnuts) (For crunch.), coconut flakes (Optional, for tropical flavor.)
In case you like savory mixes, you can learn more about combos like cranberry sausage stuffing breakfast casserole to expand your breakfast menu.
Directions :
Preparation:
- Rinse the quinoa in a fine sieve under cold water to remove its bitter coating.
- Measure all ingredients and have berries ready.
Cooking:
- In a small pot, combine rinsed quinoa and 2 cups water or almond milk and a pinch of salt.
- Bring to a boil, then reduce heat to low and cover.
- Cook 15 minutes, until the quinoa is tender and liquid is absorbed.
Finishing Touches:
- Stir in honey or maple syrup, vanilla extract, and chia seeds if using.
- Fold in half of the mixed berries so they warm but keep some fresh for the top.
- Let sit 5 minutes to thicken.
Serving:
- Spoon into bowls. Top with sliced banana, remaining berries, nuts, and coconut flakes.
- Serve warm or chilled.
How to serve Berry Quinoa Breakfast Bowls
Serve in small bowls for a quick breakfast or pack in a jar for work. Add a dollop of yogurt for extra cream. For a protein boost, see ideas for high protein breakfast bowls you can mix in.
How to store Berry Quinoa Breakfast Bowls
Cool the quinoa to room temperature. Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk or water. You can also freeze portions for up to 1 month; thaw overnight in the fridge.
Tips to make Berry Quinoa Breakfast Bowls
- Rinse quinoa well to remove bitterness.
- Use almond milk for creamier texture.
- If berries are frozen, add them near the end of cooking to avoid overcooking.
- Adjust sweetener to your taste.
- For more protein mix-ins, check another high protein breakfast bowls idea.
Variation (if any)
- Use different fruit like peaches, apples, or pears.
- Swap nuts for seeds if you prefer.
- Make it vegan by using maple syrup and plant milk.
- Add a spoon of nut butter for richness.
FAQ
Q: Can I use instant quinoa?
A: Yes. Instant quinoa cooks faster. Check package times and reduce cooking time.
Q: Can I make this the night before?
A: Yes. Make and cool it, then store in the fridge. Reheat or eat cold.
Q: Can I use other sweeteners?
A: Yes. Use sugar, agave, or leave out sweetener if your fruit is sweet enough.
Q: Is chia seed required?
A: No. Chia adds thickness and fiber but is optional.
Q: Can I use only water instead of milk?
A: Yes. Water cooks quinoa fine. Milk makes it creamier.
Conclusion
If you want more recipes like this, you can compare this bowl with other versions such as Berry Quinoa Breakfast Bowls – Skinnytaste for a lighter version. For a clean-eating take, see Berry Quinoa Breakfast Bowl (Healthy, Clean Eating). If you like a simple step-by-step guide, try the version on Berry Quinoa Breakfast Bowls – Recipe Runner. For a slightly different quinoa breakfast idea, check Quinoa Breakfast Bowl with Berries – Elizabeth Rider. For another nicely written recipe, visit Quinoa Berry Breakfast Bowl – healthy good eats!.
Berry Quinoa Breakfast Bowls
Ingredients
Main Ingredients
- 1 cup quinoa Rinse well to remove bitterness.
- 2 cups water or almond milk Almond milk adds creaminess.
- 1 cup mixed berries Can use fresh or frozen.
- 1 tablespoon honey or maple syrup Adjust sweetness to taste.
- 1 teaspoon vanilla extract Adds flavor.
- 1 tablespoon chia seeds Optional, adds thickness and fiber.
- 1 pinch salt
- sliced banana For added creaminess.
- nuts (like almonds or walnuts) For crunch.
- coconut flakes Optional, for tropical flavor.
Instructions
Preparation
- Rinse the quinoa in a fine sieve under cold water to remove its bitter coating.
- Measure all ingredients and have berries ready.
Cooking
- In a small pot, combine rinsed quinoa and 2 cups water or almond milk and a pinch of salt.
- Bring to a boil, then reduce heat to low and cover.
- Cook for 15 minutes, until the quinoa is tender and liquid is absorbed.
Finishing Touches
- Stir in honey or maple syrup, vanilla extract, and chia seeds if using.
- Fold in half of the mixed berries so they warm but keep some fresh for the top.
- Let sit 5 minutes to thicken.
Serving
- Spoon into bowls.
- Top with sliced banana, remaining berries, nuts, and coconut flakes.
- Serve warm or chilled.