Blueberry Quinoa Breakfast Bowl (Printable)
Protein-rich quinoa bowl with fresh blueberries, yogurt, and crunchy toppings for a vibrant morning start.
# What You'll Need:
→ Grains
01 - 1/2 cup quinoa, rinsed
02 - 1 cup water
03 - Pinch of salt
→ Dairy & Alternatives
04 - 1/2 cup Greek yogurt (or plant-based yogurt for vegan option)
05 - 1/2 cup milk (or almond milk for dairy-free)
→ Fruit
06 - 1 cup fresh blueberries
07 - 1 small banana, sliced
→ Sweetener
08 - 1-2 tbsp maple syrup or honey
→ Toppings
09 - 2 tbsp chopped nuts (almonds or walnuts)
10 - 1 tbsp chia seeds
11 - 1 tbsp shredded coconut (optional)
# Directions:
01 - Combine quinoa, water, and salt in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed and quinoa is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
02 - Stir milk and half of the maple syrup (or honey) into the warm quinoa until well combined.
03 - Divide the quinoa mixture evenly between two bowls. Top each with Greek yogurt, fresh blueberries, banana slices, chopped nuts, chia seeds, and shredded coconut.
04 - Drizzle the remaining maple syrup or honey over each bowl. Serve immediately while warm.
# Cooking Tips:
01 -
- The protein from quinoa and yogurt keeps you satisfied straight through lunch without that midmorning crash
- Every spoonful hits different textures and flavors like a tiny breakfast party in your mouth
02 -
- Skip the rinsing step and your quinoa will taste soapy and bitter, I learned this the unfortunate way
- The quinoa continues absorbing liquid as it sits, so if meal prepping, keep toppings separate until ready to eat
03 -
- Toast the quinoa in the dry pan for 2 minutes before adding water to develop this amazing nutty flavor
- A splash of vanilla extract in the milk while it warms makes the whole kitchen smell incredible