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.

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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

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.
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.
Prepare your fruit by washing and dicing it into bite size pieces.
When the quinoa is cooked, fluff it with a fork.
Portion and spoon the quinoa into bowls, top each bowl with pear, pomegranate and pecan pieces or fruit and nuts of your choosing.
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!

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