Quinoa Breakfast Bowl (Printable Version)
Fluffy quinoa topped with yogurt, berries, banana, nuts and a touch of honey for a protein-rich morning boost.
# 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 berries, such as blueberries, strawberries, or raspberries
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 - Rinse quinoa thoroughly under cold running water using a fine-mesh strainer.
02 - Combine quinoa and water in a small saucepan. Set over medium heat, bring to a boil, then lower to a gentle simmer. Cover and cook for 12 to 15 minutes, or until water is absorbed and grains are tender.
03 - Remove pan from heat. Fluff quinoa gently with a fork and allow to cool for several minutes.
04 - Divide cooked quinoa evenly into two serving bowls.
05 - Top each portion with Greek yogurt or plant-based yogurt, drizzle with honey or maple syrup, and arrange fresh berries and banana slices over the bowl.
06 - Sprinkle each bowl with chopped nuts, chia seeds, and shredded coconut as preferred.
07 - Serve immediately while fresh.
# Expert Tips:
01 -
- You can mix and match fruits or sweeteners each time for a never-boring breakfast.
- Layering the ingredients makes even the sleepiest morning feel a bit special.
02 -
- Skipping the quinoa rinse once left my bowl tasting far too earthy, so never forget this quick rinse.
- Letting the grains cool even briefly stops the yogurt from sliding right off – worth the patience.
03 -
- Let your cooked quinoa cool just enough before adding yogurt or the texture will be off.
- A squeeze of lemon over the fruit keeps berries fresh if you’re prepping bowls ahead.