Blueberry Quinoa Breakfast Bowl (Print Page)
A wholesome morning bowl with fluffy quinoa, sweet blueberries, creamy yogurt, and nutty toppings for sustained energy.
# What You Need:
→ Grains
01 - 1/2 cup quinoa, rinsed
02 - 1 cup water
03 - Pinch of salt
→ Dairy & Alternatives
04 - 1/2 cup Greek yogurt (or plant-based yogurt for vegan option)
05 - 1/2 cup milk (or almond milk for dairy-free)
→ Fruit
06 - 1 cup fresh blueberries
07 - 1 small banana, sliced
→ Sweetener
08 - 1-2 tbsp maple syrup or honey
→ Toppings
09 - 2 tbsp chopped nuts (almonds or walnuts)
10 - 1 tbsp chia seeds
11 - 1 tbsp shredded coconut (optional)
# Directions:
01 - Combine quinoa, water, and salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed and quinoa is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Stir milk and half of the maple syrup (or honey) into the warm quinoa until well combined.
03 - Divide the quinoa mixture between two bowls. Top each with Greek yogurt, blueberries, banana slices, chopped nuts, chia seeds, and shredded coconut.
04 - Drizzle remaining maple syrup or honey over each bowl. Serve immediately while warm.
# Expert Tips:
01 -
- The warm quinoa base keeps you satisfied until lunch without that heavy breakfast feeling
- Customizable toppings mean you'll never get bored with the same bowl twice
02 -
- If you forget to rinse the quinoa, your breakfast will have an unpleasant bitter taste that no amount of maple syrup can fix
- Leftover quinoa keeps in the fridge for up to five days and actually tastes even better the next morning when the flavors have had time to become friends
03 -
- Use a fork to fluff the quinoa, not a spoon, which prevents the grains from becoming gummy and compacted
- Room temperature fruit tastes better than cold fruit against the warm quinoa base