Quinoa Breakfast Bowls

from 2 votes

Make morning meal time a breeze with a 15-minute recipe for heart-healthy Quinoa Breakfast Bowls piled high with your choice of fruits, nuts and seeds. They’re light, flavor-packed and perfect for meal prep!

Two bowls containing creamy quinoa topped with fresh strawberries, blueberries, slivered almonds and chia seeds.

Breakfast can often be a flurry of flung-open cereal boxes, granola bars on-the-go and smoothies sipped at stoplights, but now your morning meal just got a whole lot easier with my latest make-ahead favorite starring hearty whole grain quinoa.

Quinoa, while technically a seed, is a quick-cooking whole grain loaded with nutrients. It’s rich in antioxidants and vitamins. What I love most about quinoa is that it’s a blank canvas. It can go savory or it can go sweet, simply by taking on the flavor of the ingredients it’s paired with.

Looking for more recipes starring quinoa? Don’t miss my favorite Quinoa Salad and Quinoa with Corn and Scallions.

Why You’ll Love this Recipe

  • Nutrient powerhouse. Quinoa, often referred to as a superfood, is a complete protein, rich in essential amino acids, vitamins and minerals. It’s the ultimate healthy way to kickstart your day!
  • It’s completely customizable. From sweet to savory, these bowls can be customized with toppings to suit taste buds of all ages. 
  • It’s quick, creamy and a great alternative to oatmeal.

Base Ingredients

  • Unsweetened coconut milk: Adds a perfectly creamy tropical touch to the cooked quinoa.
  • Water: Water not only provides the necessary liquid for cooking but also balances the creaminess of coconut milk, preventing the final dish from becoming overly rich or heavy.
  • Uncooked quinoa: Feel free to use any color of quinoa you have on hand – white, red, black or tri-color. If you’re looking for a gluten-free option, quinoa is your perfect go-to choice.

Toppings

Strawberries, chopped walnuts, blueberries and a sharp knife on a cutting board next to a small bowl containing honey.

I love to get creative with toppings, experimenting with seasonal fruits and nut butter, and even going the savory route once in a while with a fried egg and sauteed spinach. The options are endless but here are some ideas to take your breakfast bowl to the next level:

  • Yogurt or milk
  • Nuts
  • Seeds, such as chia seeds, pumpkin seeds or flaxseeds 
  • Fresh fruit
  • Nut butter
  • Dried fruit
  • Honey or maple syrup
  • Fried egg
  • Sauteed spinach
  • Grape tomatoes
  • Avocado

How to Cook Quinoa

Creamy quinoa made with coconut milk in a light blue pot.

In this recipe, quinoa is simmered with both water and coconut milk, which leads to an incredibly creamy outcome in just 15 minutes. Here’s exactly how to do it:

  1. In a medium saucepot set over medium heat, stir together the coconut milk, water and quinoa. Bring the mixture to a boil then cover the saucepot, reduce to a simmer and cook, covered, until all liquid is absorbed, about 15 minutes. 
  2. Lightly fluff the quinoa with a fork then stir in the honey (optional). Divide the quinoa into serving bowls.

Pro Tip: When cooking quinoa, it’s important to look at the individual seeds and confirm the hulls have popped open. When you bite into cooked quinoa, it should have a bit of pop in terms of texture.

Recipe Tips

  • Make it Sweet: If you prefer slightly sweetened quinoa, add a tablespoon of honey to the cooked quinoa. Adjust the amount to your taste preferences or skip it altogether if you prefer a less sweet bowl. 
  • Setup a Topping Bar: Encourage creativity and exploration by setting up a topping bar with various fruits, nuts and seeds. Let each family member customize their own breakfast bowl to suit their preferences.
  • Make-Ahead Option: Cook a batch of quinoa in advance and store it in the refrigerator. Having cooked quinoa stored in the fridge makes assembling the breakfast bowls a total breeze.
  • All About Textures: Combining soft fruits like berries with crunchy nuts and creamy nut butter provides the perfect contrast of textures.

Frequently Asked Questions

Is it good to eat quinoa for breakfast?

Absolutely! Quinoa is a nutrient-dense food, rich in protein, fiber, vitamins and minerals, making it a wholesome way to start your day. Its complete protein profile provides sustained energy, while the fiber content helps you feel full and satisfied. Quinoa breakfast bowls, combined with fruits, nuts, and yogurt, offer a well-rounded and delicious morning meal.

Which is healthier quinoa or oatmeal?

Both quinoa and oatmeal are nutritious options, each offering different health benefits. It really comes down to individual dietary preferences and nutritional needs.

How long does quinoa last after being made?

Cooked quinoa can last in the refrigerator for up to 4 to 6 days when stored properly in an airtight container.

More Healthy Breakfast Recipes You’ll Love

Two bowls with creamy coconut quinoa topped with fresh berries, slivered almonds, and chia seeds next to small bowls containing strawberries, honey and chia seeds.
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Breakfast

Quinoa Breakfast Bowl

Make morning meal time a breeze with a 15-minute recipe for heart-healthy Quinoa Breakfast Bowls piled high with your choice of fruits, nuts and seeds.
Author: Kelly Senyei
5 from 2 votes
Two bowls containing creamy quinoa topped with fresh strawberries, blueberries, slivered almonds and chia seeds.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings

Ingredients 

  • 1 (13.66-oz.) can unsweetened coconut milk 
  • 1/2 cup water
  • 1 cup uncooked quinoa
  • 1 Tablespoon honey (optional)
  • Yogurt or milk, for serving
  • Assorted fruit, for topping
  • Assorted nuts, for topping
  • Nut butter, for topping

Instructions 

  • In a medium saucepot set over medium heat, stir together the coconut milk, water and quinoa. Bring the mixture to a boil then cover the saucepot, reduce to a simmer and cook, covered, until all liquid is absorbed, about 15 minutes. 
  • Lightly fluffy the quinoa with a fork then stir in the honey (optional). Divide the quinoa into serving bowls.
  • Serve with your choice of milk or yogurt then top with assorted fruit, nuts or nut butter.

Kelly’s Notes

  • If you prefer slightly sweetened quinoa, add a tablespoon of honey to the cooked quinoa. Adjust the amount to your taste preferences or skip it altogether if you prefer a less sweet bowl.
  • Cook a batch of quinoa in advance and store it in the refrigerator for up to 4 to 6 days. Having cooked quinoa stored in the fridge makes assembling the breakfast bowls a total breeze.
  • ★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 737kcal, Carbohydrates: 65g, Protein: 16g, Fat: 49g, Saturated Fat: 39g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Sodium: 35mg, Potassium: 963mg, Fiber: 10g, Sugar: 6g, Vitamin A: 12IU, Vitamin C: 5mg, Calcium: 71mg, Iron: 7mg

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Comments

  1. How pretty! I’ve been on a big lentil kick lately because I was getting a bit bored of quinoa, but creations like this make me crave it again. Beautiful photos!

  2. Quinoa is such a great substitute and my go-to when I’m out of oats!
    On a separate note, your videos are so well made. Do you film them using a tripod or do you have additional help?