Quinoa Breakfast Bowl with Berries and Toasted Almonds

Name: Quinoa Breakfast Bowl with Berries and Toasted Almonds
Prep time: 10 min
Cook time: 15 min
Yield: 4

quinoa berries almonds breakfast healthy protein-rich gluten-free nutritious bowl make-ahead

Breakfast

A nutritious and satisfying breakfast bowl featuring fluffy quinoa, fresh mixed berries, crunchy toasted almonds, and a drizzle of honey for the perfect morning fuel.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 10 Cook: 15

Ingredients

200g1 cup quinoa, rinsed
500ml2 cups unsweetened almond milk
1 tsp1 tsp vanilla extract
½ tsp½ tsp ground cinnamon
¼ tsp¼ tsp salt
300g2 cups mixed fresh berries (blueberries, strawberries, raspberries)
60g½ cup sliced almonds
3 tbsp3 tbsp honey or maple syrup
200g¾ cup Greek yogurt
2 tbsp2 tbsp chia seeds
30g¼ cup toasted coconut flakes
1 tsp1 tsp fresh lemon zest
15g2 tbsp fresh mint leaves

Instructions

Rinse 200g1 cup quinoa thoroughly in a fine-mesh strainer until water runs clear.
In a medium saucepan, combine 200g1 cup quinoa, 500ml2 cups unsweetened almond milk, 1 tsp1 tsp vanilla extract, ½ tsp½ tsp ground cinnamon, and ¼ tsp¼ tsp salt. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 12-15 minutes until quinoa is tender and liquid is absorbed.
Meanwhile, toast 60g½ cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool slightly.
Prepare 300g2 cups mixed fresh berries (blueberries by hulling strawberries and cutting larger berries into bite-sized pieces.
In a small bowl, mix 200g¾ cup Greek yogurt with 1 tablespoon of 3 tbsp3 tbsp honey or maple syrup and 1 tsp1 tsp fresh lemon zest.
Divide warm quinoa among 4 bowls. Top each with a dollop of the honey yogurt mixture.
Arrange 300g2 cups mixed fresh berries (blueberries over the quinoa and drizzle with remaining 3 tbsp3 tbsp honey or maple syrup.
Sprinkle with {toasted_almonds}, 2 tbsp2 tbsp chia seeds, and 30g¼ cup toasted coconut flakes. Garnish with fresh 15g2 tbsp fresh mint leaves.

Ingredients

id: quinoa metric: 200g imperial: 1 cup name: quinoa, rinsed
id: almond_milk metric: 500ml imperial: 2 cups name: unsweetened almond milk
id: vanilla_extract metric: 1 tsp imperial: 1 tsp name: vanilla extract
id: ground_cinnamon metric: ½ tsp imperial: ½ tsp name: ground cinnamon
id: salt metric: ¼ tsp imperial: ¼ tsp name: salt
id: mixed_berries metric: 300g imperial: 2 cups name: mixed fresh berries (blueberries, strawberries, raspberries)
id: sliced_almonds metric: 60g imperial: ½ cup name: sliced almonds
id: honey metric: 3 tbsp imperial: 3 tbsp name: honey or maple syrup
id: greek_yogurt metric: 200g imperial: ¾ cup name: Greek yogurt
id: chia_seeds metric: 2 tbsp imperial: 2 tbsp name: chia seeds
id: coconut_flakes metric: 30g imperial: ¼ cup name: toasted coconut flakes
id: lemon_zest metric: 1 tsp imperial: 1 tsp name: fresh lemon zest
id: mint_leaves metric: 15g imperial: 2 tbsp name: fresh mint leaves

Instructions

Rinse {quinoa} thoroughly in a fine-mesh strainer until water runs clear.
In a medium saucepan, combine {quinoa}, {almond_milk}, {vanilla_extract}, {ground_cinnamon}, and {salt}. Bring to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 12-15 minutes until quinoa is tender and liquid is absorbed.
Meanwhile, toast {sliced_almonds} in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
Remove quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool slightly.
Prepare {mixed_berries} by hulling strawberries and cutting larger berries into bite-sized pieces.
In a small bowl, mix {greek_yogurt} with 1 tablespoon of {honey} and {lemon_zest}.
Divide warm quinoa among 4 bowls. Top each with a dollop of the honey yogurt mixture.
Arrange {mixed_berries} over the quinoa and drizzle with remaining {honey}.
Sprinkle with {toasted_almonds}, {chia_seeds}, and {coconut_flakes}. Garnish with fresh {mint_leaves}.

Tips

Quinoa Texture: For the fluffiest quinoa, use a 2:1 ratio of liquid to quinoa and avoid lifting the lid while cooking.

Make-Ahead Option: Cook quinoa up to 3 days ahead and store in the refrigerator. Reheat with a splash of almond milk before serving.

Berry Selection: Use whatever berries are in season for best flavor and value. Frozen berries work well too - just thaw and drain excess liquid.

Protein Boost: Add a scoop of vanilla protein powder to the quinoa while cooking for extra protein content.

Sweetener Options: Replace honey with maple syrup, agave nectar, or stevia to taste. Diabetics can use sugar-free sweeteners.

Storage: Assembled bowls are best eaten fresh, but components can be prepped separately and stored for quick assembly.