Quinoa Breakfast Bowl (Printer-friendly)
Fluffy quinoa with yogurt, berries, banana, nuts and honey for a quick, protein-packed breakfast bowl.
# What You'll Need:
→ Grains
01 - 1/2 cup quinoa, uncooked
02 - 1 cup water
→ Dairy & Sweetener
03 - 1/2 cup Greek yogurt or plant-based yogurt
04 - 1 tablespoon honey or maple syrup
→ Fruits & Toppings
05 - 1/2 cup fresh mixed berries
06 - 1 small banana, sliced
07 - 2 tablespoons chopped nuts such as almonds, walnuts, or pecans
08 - 1 tablespoon chia seeds, optional
09 - 1 tablespoon unsweetened shredded coconut, optional
# Directions:
01 - Place quinoa in a fine-mesh strainer and rinse thoroughly under cold running water.
02 - Combine rinsed quinoa and water in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed and quinoa is fluffy.
03 - Remove saucepan from heat and fluff quinoa with a fork. Allow to cool for several minutes.
04 - Divide cooked quinoa evenly between two serving bowls.
05 - Top each bowl with Greek yogurt or plant-based yogurt, and drizzle with honey or maple syrup.
06 - Arrange mixed berries and banana slices on top. Sprinkle with chopped nuts, chia seeds, and unsweetened shredded coconut as desired.
07 - Serve immediately while quinoa is slightly warm or at room temperature.
# Expert Advice:
01 -
- This bowl is a quiet invitation to get creative with toppings each morning.
- I love how it keeps me full but never sluggish, and no two breakfasts ever feel quite the same.
02 -
- If you skip rinsing the quinoa, you'll taste a surprising bitterness that lingers.
- Letting the quinoa cool just a few minutes prevents the yogurt from turning runny—something I learned after a rushed morning.
03 -
- Quinoa always cooks fluffier if you keep the lid on—no peeking, no matter how tempting.
- A drop of vanilla in the yogurt makes the whole bowl taste like a treat.