Quinoa Breakfast Bowl
A wholesome grain bowl packed with fluffy quinoa, fresh fruit, and creamy yogurt for sustained morning energy. Naturally vegetarian and customizable with your favorite toppings.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- ¾ cup quinoa, uncooked
- 1.5 cup water or vegetable broth
- ¼ teaspoon salt
- 1 cup plain full-fat Greek yogurt
- ½ cup raw almonds or walnuts, chopped
- 1 cup fresh blueberries
- 1 whole ripe banana, medium
- ¼ cup raw unsweetened coconut flakes
- 2 tablespoons raw honey or maple syrup
- ¼ teaspoon ground cinnamon
Instructions
- 1
Place 0.75 cup of uncooked quinoa in a fine-mesh strainer and rinse under cold running water for about 30 seconds, swirling gently with your hand. This removes the bitter saponin coating and prevents a chalky texture.
- 2
Pour 1.5 cups of water or vegetable broth into a medium saucepan and bring to a boil over high heat. You should see rolling bubbles rapidly breaking the surface.
- 3
Add the rinsed quinoa and 0.25 teaspoon of salt to the boiling liquid. Stir once, then reduce heat to low, cover with a lid, and simmer undisturbed for 15 minutes. The liquid will be completely absorbed and the grains will become translucent with a small white spiral tail visible on each one.
- 4
Remove from heat and let the covered pot sit for 5 minutes — carryover cooking finishes the grains. Fluff with a fork to separate the grains and release steam.
- 5
Divide the warm cooked quinoa evenly between two bowls, using about 3/4 cup per bowl.
- 6
Top each bowl with 0.5 cup of plain Greek yogurt, dolloped in the center or on the side. The warm quinoa will soften the cool yogurt slightly, creating a pleasant temperature contrast.
- 7
Coarsely chop 0.5 cup of raw almonds or walnuts into uneven pieces — some larger chunks add satisfying crunch. Scatter over each bowl.
- 8
Distribute 0.5 cup of fresh blueberries onto each bowl, scattering them across the surface for bursts of tartness.
- 9
Slice one ripe banana into thin rounds, about 0.25 inch thick, and arrange them over the toppings for natural sweetness and creaminess.
- 10
Sprinkle 2 tablespoons of raw unsweetened coconut flakes and 0.125 teaspoon of ground cinnamon over each bowl — the cinnamon warms the flavor profile without being overpowering.
- 11
Drizzle 1 tablespoon of raw honey or maple syrup over the top of each bowl. Serve immediately while the quinoa is still warm and the nuts retain their crunch.
Tools you’ll need
- fine-mesh strainer
- medium saucepan with lid
- fork
- two bowls
- sharp knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
