Berry Quinoa Breakfast Bowl
Ok, so do you think eating quinoa for breakfast as a sweet dish is at best pretty weird and at worse down right disgusting?
Well, I used to think the same. Maybe not disgusting, but when I first saw this idea, I was like “What the heck?! This is just too much for me”. I mean, I love healthy food, but mostly when it doesn’t taste healthy. Sweet quinoa?! Don’t push it. Right?! WRONG!
You’re gonna have to take my word for it: it’s honestly very good! If you don’t like quinoa in the first place, forget it, you won’t like it. But if you do, give.this.a.try. You’ll find the nutty taste that’s so typical to quinoa combined with the sweetness and “fruitiness” of the berries (turns out describing what’s going in your mouth isn’t always easy… 🙄🙈)
Of course, toppings are totally mandatory. Here I used Greek yogurt, banana, almonds, hazelnuts and chia seeds but the sky is the limit! Think granola, other nuts, other fruits, flax seeds, toasted coconut… whatever looks cute (that’s what topping are for!). Just a word of caution: try not to go overboard with the granola and the fruits, fresh or dried, at the risk of turning your healthy breakfast into a sugar bomb!
Berry Quinoa Breakfast Bowl
- 1/2 cup white quinoa
- 3/4 cup unsweetened almond milk or your favorite kind of milk
- 1 1/2 cups frozen mixed berries see notes if you want to use fresh berries
- 2 tbsp maple syrup
- 1/4 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 cup Greek yogurt omit or substitute with coconut yogurt to make vegan
- 1/2 small banana
- 1 tbsp chopped nuts I used almonds + hazelnuts
- 1/2 tsp chia seeds
Place quinoa in a fine-mesh strainer and rinse thoroughly with cool water for at least 2 minutes. Drain. Rinsing quinoa before cooking will remove its natural bitter or soapy taste. Transfer to a medium saucepan, cover with 1 cup of water, cover with a lid and bring to a boil. Reduce heat and cook for 15 minutes on the lowest setting, or until quinoa is tender and water is almost absorbed.
Stir in almond milk, berries, maple syrup, cinnamon and vanilla extract. Cook on medium heat, stirring often, for about 20 minutes or until quinoa thickens and liquid is almost fully absorbed. While quinoa is cooking, crush the berries with the back of a spoon to incorporate them.
To serve, divide mixture into two bowls and top with greek yogurt, banana, nuts and chia seeds (other topping ideas: fresh berries or other fruits, toasted coconut, other nuts, flax seeds, pumpkin seeds, bee pollen, hemp hearts, cacao nibs, granola...). Serve with additional milk if desired.
This quinoa porridge is best served fresh but if you have leftovers, store them covered in the fridge for 2-3 days maximum. Reheat in the microwave or in a small saucepan with additional milk to add moisture back.
If using fresh berries, quinoa will be ready much quicker, around 5-10 minutes.