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Home » Recipe Index » More Sweet Things

Quinoa Breakfast Bowls

Published: Feb 4, 2015 · Modified: Jan 22, 2025 by Fida | Sweet and Savoury Pursuits · This post may contain affiliate links · 16 Comments

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Quinoa Breakfast Bowls are a healthy, delicious, and satisfying way to start your day. They're ideal for meal prepping and can be easily customized to suit your tastes.

Quinoa Breakfast Bowls with Pear, Pomegranate and Pecan.

Did you know that quinoa is rather well suited for breakfast? Its naturally nutty and slightly sweet taste makes it a great alternative to the usual bowl of oatmeal, cereal, or granola in the morning.

If you enjoy quinoa as much as I do, you'll want to check out this Southwestern Quinoa Salad and Sweet Potato and Black Bean Quinoa, both are delicious options for lunch and dinner.

Quinoa is packed with nutrients and is a good source of complete protein. It's also gluten-free, which makes it a great option for a gluten-free breakfast. The addition of fresh seasonal fruit means this bowl can change with the seasons and is delicious at any time of the year.

Three quinoa breakfast bowls topped with pears, pomegranate and pecans.
Jump to:
  • How to Make it
  • Ingredients Overview
  • Steps Overview
  • Storage Instructions
  • More Breakfast Ideas
  • Quinoa Breakfast Bowls Recipe

How to Make it

One of the best things about quinoa breakfast bowls is how easily they can be customized to your liking. You can use just about any fruit and nut or seed combination you enjoy.

For this recipe, I used pears, pomegranate and pecans. But there are so many options possible. You can use fresh berries in the summer and apples are delicious in the fall.

Quinoa Breakfast Bowls topped with milk.

Ingredients Overview

  • Quinoa
  • Pecan pieces or nut or seed of your choosing
  • Pear
  • Pomegranate seeds
  • Milk: You can use a dairy milk or plant based milk of your choice.
  • Maple syrup
  • Ground cinnamon
  • Vanilla extract (optional): Add a splash of vanilla extract to add more flavor to your bowl!

Please see the recipe card at the end of this post for ingredient amounts.

Steps Overview

  1. Start by cooking the quinoa. I usually cook one cup of quinoa in two cups of water. But it's best to follow the directions on your package of quinoa.
  2. While the quinoa is cooking, toast the pecans in the oven for about 10 minutes, stirring halfway through the baking time. Remove from the oven and let the nuts cool.
  3. Prepare your fruit by washing and dicing it into bite size pieces.
  4. When the quinoa is cooked, fluff it with a fork.
  5. Portion and spoon the quinoa into bowls, top each bowl with pear, pomegranate and pecan pieces or fruit and nuts of your choosing.
  6. Add a dash of cinnamon, maple syrup (or other sweetener) and dairy or non-dairy milk of your choosing and serve!

Tip: If your mornings are rushed you can always cook the quinoa ahead of time. In the morning, warm the quinoa with your milk and then add your fruit and nut toppings.

Close-up of a Pear, Pommegranate and Pecan Quinoa Breakfast Bowl

Storage Instructions

Leftover cooked quinoa needs to be refrigerated. Store plain cooked quinoa in an airtight container in the refrigerator for up to 5 days.

Quinoa breakfast bowls are one of my favorite ways to start my day, they really makes a delicious, nutritious and comforting breakfast.

Enjoy!

More Breakfast Ideas

  • Homemade Toasted Muesli
  • Vanilla Almond Granola
  • Whole Wheat Quinoa Flour Pancakes
  • Avocado Toast with Fried Egg
Bowl of quinoa topped with diced pears, pomegranate seeds and pecans.

Quinoa Breakfast Bowls Recipe

Author: Fida | Sweet and Savoury Pursuits
Quinoa Breakfast Bowls are a healthy, delicious, and satisfying way to start your day. They're ideal for meal prepping and can be easily customized to suit your tastes.
5 from 4 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine Mediterranean
Servings 4 -6
Calories 424 kcal

Ingredients
  

  • 1 cup raw quinoa rinsed
  • ½ cup toasted pecan pieces or nut or seed of your choosing
  • 1 large pear diced
  • ½ cup pomegranate seeds
  • 2 cups warmed milk ½ cup per serving
  • 4 Tablespoons maple syrup 1 tablespoon per serving or to your taste
  • 1 teaspoon cinnamon ¼ teaspoon per serving or to your taste

Instructions
 

  • To cook the quinoa, combine 2 cups of water and the quinoa in a medium saucepan. Bring to a boil, reduce the heat to low, cover and simmer for 15 minutes or until water is absorbed, stirring occasionally. When quinoa is cooked, fluff with a fork.
  • Meanwhile, toast the pecans in a 350ºF oven for about 10 min, stirring once after 5 min.
  • Portion and spoon quinoa into bowls, top each with the diced pear, pomegranate and pecan pieces.
  • Add cinnamon, maple syrup and warmed milk to your taste.

Nutrition

Calories: 424kcalCarbohydrates: 59gProtein: 12gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 15mgSodium: 51mgPotassium: 619mgFiber: 7gSugar: 26gVitamin A: 225IUVitamin C: 4mgCalcium: 212mgIron: 2mg
Keyword Breakfast Bowl, Quinoa Breakfast Bowls, Quinoa Cereal
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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Comments

    5 from 4 votes (4 ratings without comment)

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  1. Brooke Ridgeway says

    February 19, 2015 at 11:42 am

    Mmm, looks refreshing!

    Reply
    • Sweet and Savoury Pursuits says

      February 21, 2015 at 7:21 pm

      Thanks! It's one if my favourite breakfasts.

      Reply
  2. Sadia Mohamed says

    February 12, 2015 at 3:58 pm

    A bowl full of goodness! Wat a perfect breakfast item!

    Reply
    • Sweet and Savoury Pursuits says

      February 12, 2015 at 11:22 pm

      Thanks, it's one of my favourites for sure.

      Reply
  3. Cindy says

    February 08, 2015 at 9:08 am

    Brilliant! I don't like oatmeal but I do love quinoa so this is a really neat idea

    Reply
    • Sweet and Savoury Pursuits says

      February 08, 2015 at 10:02 pm

      Thanks! What I love about this breakfast is how easy you can customize it and choose the fruit you like.

      Reply
  4. Karen says

    February 06, 2015 at 12:48 am

    I love this! I usually go for berries, almonds and pistachios but this just looks like something I should try ... I mean, you had me at pomegranate! Thanks for sharing ...

    Reply
    • Sweet and Savoury Pursuits says

      February 06, 2015 at 10:17 am

      Thank you! Berries, almonds and pistachios sounds like a great combination!

      Reply
  5. Nancy says

    February 05, 2015 at 11:07 am

    Beautiful bowls of breakfast goodness, Fida! They're pretty to look at and delicious to eat. 🙂

    Reply
    • Sweet and Savoury Pursuits says

      February 05, 2015 at 10:31 pm

      Thank you Nancy, it was my first time trying quinoa for breakfast, I just loved it.

      Reply
  6. coconutcraze says

    February 05, 2015 at 12:58 am

    Wow, so colourful! Who can resist this! I have never considered quinoa to be a breakfast option...so this is a cool idea!

    Reply
    • Sweet and Savoury Pursuits says

      February 05, 2015 at 10:34 pm

      Thanks! It was so delicious, I don't know why I waited so long to try it myself!

      Reply
  7. Serena says

    February 04, 2015 at 2:53 pm

    Looks so refreshing! Just beautiful...

    Reply
    • Sweet and Savoury Pursuits says

      February 04, 2015 at 3:04 pm

      Thank you Serena 🙂

      Reply
  8. Julie is HostessAtHeart says

    February 04, 2015 at 9:58 am

    This looks and sounds amazing!

    Reply
    • Sweet and Savoury Pursuits says

      February 04, 2015 at 10:14 am

      Thanks Julie!

      Reply
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