Have you tried quinoa for breakfast yet? If you're looking for a delicious, filling and healthy breakfast to start your mornings off right, consider making these tasty and healthy Quinoa Breakfast Bowls.
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 and would like to try quinoa recipes beyond breakfast, this Southwestern Quinoa Salad and Sweet Potato and Black Bean Quinoa dish are both flavorful and satisfying 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.
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.
- Pecan pieces or nut or seed of your choosing
- 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.
- 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.
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.
More Breakfast Ideas
- Homemade Toasted Muesli
- Vanilla Almond Granola
- Whole Wheat Quinoa Flour Pancakes
- Avocado Toast with Fried Egg
Pear, Pomegranate and Pecan Quinoa Breakfast Bowls
- 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
- warmed milk as much as you like
- maple syrup to your liking
- cinnamon to your liking
- 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 liking.