Quinoa Breakfast Bowl (Printable)
Protein-rich quinoa with yogurt, berries, banana, nuts and honey for an energizing gluten-free breakfast.
# What you 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 water using a fine-mesh strainer.
02 - Combine quinoa and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed and quinoa is tender.
03 - Remove saucepan from heat. Fluff quinoa with a fork and let cool for several minutes.
04 - Divide cooked quinoa evenly between two serving bowls.
05 - Spoon yogurt over the quinoa in each bowl and drizzle with honey or maple syrup.
06 - Arrange fresh berries and banana slices on top of each bowl. Sprinkle with chopped nuts, chia seeds, and shredded coconut as desired.
07 - Serve immediately and enjoy while fresh.
# Expert Tips:
01 -
- This bowl secretly turns leftovers and fruit drawer finds into something luxurious and nourishing.
- It's become my happy solution to rushed mornings and days that need a bright, sweet start.
02 -
- Forgetting to let the quinoa cool means soupy yogurt, which I learned the messy way.
- Switching up fruits not only keeps things fun, it saves those forgotten berries that need using.
03 -
- Quinoa cooked ahead and stored makes weekday mornings a breeze.
- Toasting the nuts for just a minute or two adds a warmth you didn't know you were missing.