Description
Good morning! If you want a breakfast that’s quick, colorful, and actually keeps you full, this Quinoa Berry Breakfast Bowl is a winner. It’s creamy, naturally sweet, loaded with fiber and protein, and easy to customize with whatever you have on hand. Perfect for busy mornings or slow, cozy starts.
Ingredients
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1 cup cooked quinoa
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1/2 cup mixed berries (fresh or frozen)
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2 tbsp sliced almonds (toasted if possible)
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1 tbsp ground flaxseed
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1–2 tbsp pure maple syrup (to taste)
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1/4 cup coconut milk (or any milk you like)
Optional toppings
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Banana slices
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Chia seeds
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Shredded coconut
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Nut butter
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Cinnamon
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Granola
Instructions
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Warm the quinoa (optional)
Add cooked quinoa to a small saucepan with a splash of milk or water. Heat gently for 3–5 minutes, or microwave 60–90 seconds until warm. -
Build the base
Spoon quinoa into a bowl. -
Add milk
Pour coconut milk (or your preferred milk) over the quinoa. -
Add toppings
Top with berries, sliced almonds, and ground flaxseed. -
Sweeten
Drizzle maple syrup over the top. -
Finish & serve
Add any extra toppings and enjoy right away.
Notes
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Rinse quinoa well before cooking to remove bitterness.
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Batch-cook quinoa for the week — it keeps 4–5 days in the fridge.
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Toast the almonds in a dry pan for 2–3 minutes for deeper flavor.
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Use frozen berries straight from the freezer — they thaw quickly in the warm quinoa.
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Add protein with protein milk, yogurt, or a spoon of nut butter.